Monday, August 31, 2009

Carrot Cake Jelly

mmmm when you put this on bread.. tastes just like carrot cake!

1 1/2 cups finely grated carrots (3 large)
1 1/2 cups peeled and chopped pears (2 large)
1 can of crushed pineapple, with the juice
3 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp each of ground nutmeg and ground cloves
1 pkg of pectin
6 1/2 cups sugar

combine all except the sugar and pectin.. cook til the pears and carrots are soft
bring it to a boil (about 20 minutes)
add pectin and bring to a boil,
add sugar and return to a full rolling boil for 1 minute

remove from heat and skim foam

process in boiling water bath.. or refrigerate for up to 3 weeks
should give you about 6 250ml jars

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