Freezer Carrot Cake Food

CARROT CAKE FREEZER JAM

Carrot Cake Freezer Jam image

I received this yummy jam in a newsletter from the Ball Canning website. Project Supplies You Will Need: Strainer, Ladle, Funnel and 5 Plastic (8 oz) Freezer Jars

Provided by Mom2Rose

Categories Breakfast

Time 55m

Yield 5 1/2 pints, 20 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups sugar
1 (1 5/8 ounce) package ball simple creations freezer jam pectin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (20 ounce) can pineapple chunks in juice
2 cups shredded carrots (about 3 medium)
2 cups chopped apples (about 1 large)

Steps:

Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
Set aside.
Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
Set pineapple aside.
Combine reserved pineapple juice, carrots and apple in a medium saucepan.
Bring to a boil over medium-high heat, stirring occasionally.
Cover and reduce heat and simmer 5 minutes.
Add pineapple.
Crush fruit mixture with a potato masher.
Allow to cool, about 15 minutes.
Add fruit mixture to pectin mixture.
Stir 3 minutes.
Ladle jam into clean jars to fill line.
Twist on lids.
Let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
Yield: 5 (8 oz) half pints.

Nutrition Facts : Calories 86.5, Fat 0.1, Sodium 8.1, Carbohydrate 22.3, Fiber 0.9, Sugar 20.9, Protein 0.3

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