Yes you read right..carrot cake jam.. Absolutely delicious..so much so..my husband is having it on ice cream:) W/out the cake..
I have one Weck jar that had a special salt in it:)I put the salt in my salt pig..And then .. Of course I used it for one of the jams..
It's very easy to make..
The recipe came from Jasmine Cusine..Remember the Blueberry Chocolate Jam?
You can visit her blog here..
And the recipe is there in French~
Here is my translation for you~
2 cups of finely grated carrots,packed
1 3/4 cups of peeled and diced pears, packed
1 14 ounce can of crushed pineapple with the juice
3 tsps of bottled lemon juice
1 1/4 tsp of cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 package of powdered Certo pectin.. small package.
4 cups of sugar
3/4 cup of chopped pecans(I toasted mine a bit)
Combine first 7 ingredients in heavy cooking pot..
Bring to a boil and and then simmer for 20 minutes..
Add the pectin and dissolve.. add the sugar and bring to a full boil for..ap. 1 minute
Remove from heat.. skim.. add pecans..
Fill your warm sterilized jars.. leave a little space on top.. seal..and the water bathe them..The usual technique..ap 15 minutes..
PS..My notes.. jasmine said she would add raisins next time.. I make my carrot cake w/ raisins..So I added them to the recipe..not too many just enough and they plump up beautifully while cooking~
It's perfect for this time of year~