Continuing with my canning, I came across this recipe from the Aska Lodge in Georgia, and I had to try it. I mean, I love carrot cake, especially when it has pineapple in it, so I was drooling over the idea of a jam with similar flavors.
One of the best parts of this recipe is that the ingredients are so inexpensive, and it makes a decent amount. To get the required 2 cups of carrots, I shredded 3 large carrots. For the apples, I chopped 2 good sized Golden Delicious and had plenty. I was extra careful when I cored and chopped my apples that no pieces of the hard core were left. I would have prefered to cut up another apple than to bit into nasty core in my jam.The whole process was quite quick. The recipe calls for a small saucepan, and I did use my medium sized one. I was afraid that my "small" was too small. Good decision on my part, as I almost had to go up to the large one to fit everything in.
Most of the time is spent simmering the apples, carrots and pineapple. That gave me a chance to clean up the mess I made from all of the shredding and chopping.
Once you add the sugar, spices and pectin, it smells heavenly!!! It took a lot out of me to not start lapping the bowl right then and there!!
The recipe made 4 1/2- oz freezer jars worth of jam. It says it doesn't set 100%, so this is more of a spread than a jam. I put all of my jars in the fridge for now and I am going to freeze, and give away, the full jars.
Hannah and I sampled a bit of the warm jam and it was so yummy!! I think next time I'll use actual pumpkin pie spice instead of the individual spices. I found the cloves to be a bit strong for my taste and I'm hoping they'll be a bit more mellow in the pre-mixed version.
All in all, a keeper!!!
Happy Canning!!
Sharon
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