 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Ball's Complete Book of Home Preserving Ingredients:
1 1/2 cups grated peeled carrots |
1 1/2 cups cored peeled pears |
1 3/4 cups canned pineapple, including juice |
3 tablespoons lemon juice |
1 teaspoon ground cinnamon |
1/2 tsb ground nutmeg |
1/2 teaspoon ground cloves |
1 (1 ounce) package dry pectin |
6 1/2 cups sugar |
Directions:
1. In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices.
2. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
3. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.
4. Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace.
5. Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.
|
|