Carrot Cake Jam | Canning Instructions

1. Wash jars and lids in hot, soapy water. Rinse well with hot water.
2. If you are canning the jam. Bring a water bath canning pot to a boil. Ensure jars will be covered by at least 1 inch of water. Heat jars.
3. Grate carrots.
4. Finely dice apples or pears.
5. Add pineapple with the juice to a large stock pan. Add grated carrots, apples or pears, lemon juice, nuts and spices. Bring to boil. Reduce heat to simmer.
6. Simmer for about 15 minutes until apples or pear are soft. Stir occasionally.
7. Remove from heat. Whisk in pectin until it is fully incorporated. Return pot to high burner.
8. Stirring constantly, bring to a full rolling boil (one that cannot be stirred down.)
9. Add sugar all at once.
10. Bring the mixture back to a full rolling boil, stirring constantly.
11. Boiling for one minute. Remove from heat.

To can the jam

1. Ladle hot jam into hot jars leaving ¼ inch-headspace. (The space between the product and the rim of the jar.)
2. Remove air bubbles.
3. Wipe rims of the jars with a damp paper towel to remove any debris.
4. Center lids on jars.
5. Screw on bands fingertip tight.
6. Add jars to canning pot with your jar lifter. Bring pot to a boil. Once boiling, process jars for 10 minutes at 1000 feet above sea level or below. See notes for adjustment for altitude.
7. Let jars rest in the canning pot for 5 minutes with the heat off. This will minimize siphoning. (when product leaks from the lids even if the lids are sealed.)
8. Remove jars to the counter on a kitchen towel. Let cool. Check seals after 12-24 hours. (press lids in the middle. If lid flexes up or down, the jar is not sealed and should be stored in the refrigerator or reprocessed with a new lid.)