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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 64 |
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For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake!Rachelle Stratton, Rock Springs, Wyoming Ingredients:
1 can (20 ounces) unsweetened crushed pineapple, undrained |
1-1/2 cups shredded carrots |
1-1/2 cups chopped peeled ripe pears |
3 tablespoons lemon juice |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1 package (1-3/4 ounces) powdered fruit pectin |
6-1/2 cups sugar |
Directions:
1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, stirring occasionally. Remove from the heat; stir in pectin.
2. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
3. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes. Yield: 8 half-pints.
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