I know I’ve mentioned it before, but I love my neighbors. They’re the best I’ve ever had in any city or state I’ve called home.
On Halloween, a wonderfully fun night on 2nd Street, my friends Theresa and Brian gave me some produce that they were gifted, which included lots of carrots. So wonderfully versatile, I love them, and YES I can figure out how to use them!
First, David and I made an organic vegan Carrot Ginger soup for Wheelys. Tummy warming and fall in a bowl.
But I use carrots so often, I wanted to do something different with them. Enter Carrot Cake Jam. Talk about Fall - this is Fall in a spoon!
INGREDIENTS
1 can (20 ounces) unsweetened crushed pineapple, (undrained)
1–1/2 cups shredded carrots
1–1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon*
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
6–1/2 cups sugar
METHOD
* I like this spicier (but not many do) so I double the spices. Taste it first and decide.
Bring a boiling-water canner, or deep stockpot 3/4 full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use. Drain well before filling.
You may want to prepare an extra jar, perhaps a smaller one - depending on how much your mixture has reduced, you may have a little extra.
In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove the sauce pan from the heat, and stir in pectin.
Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 10 minutes, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
If you want to make this a compote instead of a jam (which we put on waffles at Wheely’s), cut the pectin out and cook it down another 30 minutes on low, stirring often.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Place jars on elevated rack in the pot/canner.
Lower rack into canner. Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.
Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
Spread the love now. Double the recipe and send some to your amazing neighbors.
One day, I’ll broadcast a call-back for all the jars, bottles, pans and Tupperware that are scattered across New Castle. I’m almost afraid to do it, however. I’d better clear the basement in preparation.