Carrot Cake Jam

Jam for carrot cake: A very tasty and simple jam recipe that incorporates the classic dessert's favorite carrot cake flavors.

Ingredients

1/2 cup apple juice

3 large carrots, grated (about 2 cups grated carrots (packed)

2 large pears or apples, diced small

2 cups fresh pineapple, diced small

1 1/4 cups chopped golden raisins

4 tsp cinnamon

4 tsp ground ginger

2 tsp ground nutmeg

1/2 tsp cloves

4 cups white sugar  

2 cups brown sugar

1 pkg powdered pectin, 2 ounces

Instructions

In a big saucepan or Dutch oven, combine all the ingredients EXCEPT the sugars and pectin. Stirring periodically, simmer for 25 minutes over medium-low heat.

White sugar, brown sugar, and pectin are all added at once. The mixture is then brought to a boil for one or two more minutes.

For the pectin to set effectively, the mixture's temperature must be at least 220 degrees Fahrenheit.

Only 1/4 of an inch should remain at the top of the jar when you ladle the jam into previously sterilized Mason jars.

Add the lids and give the bottles a 10-minute water bath, as directed by the manufacturer.