Sunday, April 28, 2013

Carrot Jam

Oh my word! I had never even heard of Carrot Jam until my husband harvested 5 lbs. of carrots from our Kitchen Garden and I was looking for a way to use them all up! Spicy Pickled Carrots, Carrot-Pepper Jelly and now this wonderful Carrot Jam! So amazing! A little sweet, slightly spicy jam with a hint of citrus flavor from the lemon juice ... delicious with pork and poultry, or spread some on your biscuit/muffin! See a little history here about Carrot Jam  

4 cups grated raw carrots
1 packet Sure Jell
Juice of 2 lemons (or 6 Tbls. Real Lemon juice)
1 tsp. butter
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground allspice
3 cups sugar

Combine carrots, Sure Jell, lemon juice, butter and spices in a large sauce pan. Bring to a hard boil over high heat.  

Stir in sugar all at once and return to a rolling boil (one that doesn't stop when stirring). Boil hard for one (1) minute.

Pour into hot sterilized jar. Process 10 minutes in boiling water bath or steam canner. Once done, place jars on a towel on your countertop and let sit 24 hours undisturbed. Jars are sealed when button on lid is fully depressed and won't flex up and down. Store in pantry up to one year; open jars must be refrigerated.

Yield: 3 to 4 - eight ounce jars


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