About the Recipe
Ingredients
Ingredients:
1 (20 oz) can unsweetened crushed pineapple — don’t drain it, that juice is your friend
1 ½ cups shredded carrots
2 cups grated ripe apples - I prefer to keep the peel on the apples.
Juice of 1 fresh lemon
Zest of 1 lemon
2 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cardamom
½ tsp salt
1 tsp vanilla bean paste
1 package (1.75 oz) powdered fruit pectin
4 ½ cups sugar
Preparation
Prep your canner: Fill a boiling-water canner about ¾ full and bring it to a simmer. Wash jars and lids in hot, soapy water and rinse well. Keep everything warm until you’re ready to fill them.
Cook the jam: In a large, heavy-bottomed pot (6–8 quart), combine the first nine ingredients — everything up to the vanilla. Bring to a boil, then reduce heat, cover, and let it simmer for about 15 minutes, or until the pears are tender. Stir occasionally so nothing sticks.
Add the magic: Remove from heat and stir in the pectin. I prefer the powder pectin but if you like liquid pectin, that works as well. Bring the mixture to a full rolling boil (the kind that doesn’t back down when you stir it). Stir in the sugar, return to a full boil, and cook for 1 minute — stirring constantly to keep it from boiling over.
Jar it up: Remove from heat, skim off any foam, and ladle the jam into warm jars, leaving ¼ inch of headspace. Wipe rims clean, apply lids and bands until finger tight, and place jars in a large pot fully submerged under water. Process the jars in a water bath for 20 minutes. That simply means keeping them fully submerged in a gentle, rolling boil the entire 20 minutes.
Cool and seal: Carefully lift jars out, set them on a towel, and let them cool completely. Once cool, press the centers of the lids — if they don’t pop back, you’ve got a perfect seal. (If they do pop, just refrigerate and enjoy that jar first!)
