Carrot Cake Jam















DSCN5904 crop




My video on how I made this jam can be found here:



Carrot Cake Jam
Yields 6
A FANTASTIC jam that is sure to be a hit. The chunks of pear are my favorite!
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Prep Time
45 min
Cook Time
10 min
Total Time
1 hr
Prep Time
45 min
Cook Time
10 min
Total Time
1 hr
956 calories
246 g
0 g
0 g
1 g
0 g
418 g
32 g
234 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 956
Calories from Fat 3
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 32mg
Total Carbohydrates 246g
Dietary Fiber 4g
Sugars 234g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 cups finely grated and peeled carrots
  2. 1 1/2 cups cored, peeled and chopped pears (about 3 med-large)
  3. 1 3/4 cup chopped pineapple including juice (1 20oz. can of crushed pineapple)
  4. 3 Tbs bottled lemon juice
  5. 1 tsp cinnamon
  6. 1/2 tsp nutmeg
  7. 1/2 tsp crushed cloves
  8. 6 Tbs Ball RealFruit Classic Pectin
  9. 6 1/2 cups granulated sugar
  10. 1 tsp vanilla extract (optional.... gives it a sweeter taste)
  1. Get water boiling in water bath canner.
  2. Sterile jars and add rings and lids to simmered hot water.
  3. Combine the first 7 ingredients in a pot and bring to a boil.
  4. Cover and reduce to simmer and simmer 15-20 min until pears and carrots are tender.
  5. Remove from heat.
  6. Add pectin and stor well.
  7. Place back on heat and bring to full rolling boil.
  8. Add sugar and vanilla (optional) also an optional 1 tbs butter to reduce foaming).
  9. Bring back to a rolling boil.
  10. Set timer for 1 minute, stirring occasionally.
  11. After 1 minute, remove from heat and ladle into sterile jars.
  12. Add lids and rings.
  13. Leave 1/4" headspace
  14. Process 10 minutes.
The Kneady Homesteader

Making and Canning French Onion Soup from Scratch

One of the EASIEST soups you will ever make. And it has so many uses! I use it not only to serve as a dinner with a side of crusty bread, but I also add it to my cooked ground beef when making loose hamburgers, I also use it as an aus jus for beef. I LOVE this recipe, and any beginner can do this and impress themselves along with their family and friends. If you give this a try, let me know!


Pressure Canning:


1″ headspace

10lbs of pressure

75 minutes


Original recipe can be found here:


VIDEO on how I made and canned this soup can be found HERE:






onion soup

French Onion Soup
Simple. Easy, Delicious. As good as any fine French Onion Soup you will get at any top restaurant!
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1938 calories
227 g
122 g
48 g
171 g
30 g
7848 g
44037 g
79 g
2 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1938
Calories from Fat 420
% Daily Value *
Total Fat 48g
Saturated Fat 30g
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 122mg
Sodium 44037mg
Total Carbohydrates 227g
Dietary Fiber 31g
Sugars 79g
Protein 171g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 12 Large onions
  2. 4 tbs butter
  3. 24 cups beef broth (your own, homemade broth... or store bought will do)
  4. 1 1/2 tsp. garlic powder
  5. 4 tsp. steak sauce (any kind, I used A1)
  6. 2 tsp. salt (I used canning salt)
  1. Saute onions in melted butter in fry pan or pot.
  2. In a separate pot, make the broth starting with your water/beef base or beef broth.
  3. Add all ingredients, stir and bring to boil.
  4. Add onions to broth OR can your soup by adding 2 scoops of onions to the bottoms of each canning jar and ladling your broth over it.
  5. Process quarts at 10 pounds pressure for 75 minutes. Enjoy!
Adapted from The Canning Granny
Adapted from The Canning Granny
The Kneady Homesteader

Blueberry Jam

This canning recipe will yield 5 1/2 pints OR 11 half pints.



* 10 cups of fresh blueberries, enough to make 6-7 cups “prepared” blueberries (mashed down or chopped in food processor)

* 7 cups sugar (for low sugar pectin recipe use 4 1/2 cups sugar)

* 1/4 cup lemon juice

* 1/2 cup water

* 8 tbs real fruit pectin (or you can use 4 tbs of low/no sugar pectin)

Place your prepared blueberries into a large saucepan/pot and to it add your pectin, lemon juice and water.  *NOTE: a trick to prevent your pectin from “clumbing” is to add 1/4 cup of your sugar to the pectin and stir it well before adding it to your blueberries.

Bring blueberry mixture to a full, hard boil.

Add remaining sugar to pot, and bring back to a full hard boil….. which is a boil that can NOT be stirred down.

Once returned to a hard boil, set your timer and stir CONSTANTLY for 1 minute.

Remove from heat. You are now ready to jar up your blueberry jam!

You need: 1/4″ headspace

Process time: 10 minutes in a water bath canner.


Blueberry Jam 2


Blueberry Jam 4


Blueberry Jam 3

My You Tube Video on how to make this and can it, can be found here:

Canning Blueberry Jam


Canning Tomatoes… when to water bath and when to pressure can?

Photo/chart graphic credit goes to: Dickey Bub

ALERT! CANNING TOMATOES or recipes that have Tomatoes in them!
hahaha I am just throwing this out there, because I am reading so much mis-info/BAD info out there on people water bath canning tomatoes or worse yet water bath canning vegetable soup with veggies in it and thinking because they add tomatoes to the broth, it is safe to water bath can.Please, make the lambs stop screaming!!!!! LOL

When you home-can foods, it is all about the PH level. PH goes from 0 to 14. The magic number in home canning is 4.6. anything higher than that, needs to be pressure canned. Tomatoes run on the border. Their PH is anywhere from 4.5-5.2. Therefore you MUST….. MUST add an acid to it before water bath canning tomatoes safely. If you do not add an acid, you MUST pressure can them to be safe. If you add other vegetable or spices to your tomato sauce, you MUST pressure can it, because adding vegetables and spices increases the PH into Alkaline territory. Also, it is never safe to can pasta or rice….. so if you are making a soup,keep it to vegetables and tomato broth and add the pasta or rice when you take it out of the jar to heat it. All of this info can be easily found in canning book after canning book. It can even be easily found online. Tomatoes are only safe to water bath can if you add acid to them, otherwise, pressure canning is the safe way to go. Here is a chart to make it easier to see where tomatoes sit on the PH guide. Remember 4.5-5.2 depending on the tomato….. and the magic number for safety is 4.6. No one want botulism. It is not only deadly, but the antitoxin has to be flown in from the CDC and only helps reduce the severity of symptoms if caught early enough and if you’re lucky it will take weeks or months to recover! serious business! It isn’t worth it just because you didn’t want to pressure can those tomatoes! Or because Grandma always did it that way, you can too. Our food is not the same food as our fore-mothers used!



Carrot Cake Jam

Carrot Cake Jam:

3 cups pears
3 cups finely grated carrots
3 1/2 cups crushed pineapple with juice
5 tbs lemon juice
2 tsp cinnamon
1 tsp ground clove
1 tsp ground nutmeg
2 envelopes pectin
11 cups sugar
add fruit, lemon juice and spices to pot. bring to boil. reduce heat and cover gently boil 20 min.

Carrot Cake 1
remove from heat.


Carrot Cake 2
whisk in pectin.


Carrot Cake 3
add 1 tbs butter
bring to boil.

add sugar all at once. return to full rolling boil, stirring constantly. boil hard for 1 minute. remove from heat.



skim off foam.
ladle into hot jars, 1/4 ” headspace.


Carrot Cake 4


Carrot Cake 5


water bath 10 min. uncover, turn off heat and allow to sit for 5 min. remove jars and cool.


Carrot Cake 6


Carrot Cake 8


Carrot Cake 10


Carrot Cake Jam on Everything Bagel