Carrot Cake Jam

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

http://youtu.be/bWeGnCrkdQA

 

 

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
418g
Yields
6
Amount Per Serving
Calories 956
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 32mg
1%
Total Carbohydrates 246g
82%
Dietary Fiber 4g
17%
Sugars 234g
Protein 1g
Vitamin A
92%
Vitamin C
24%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  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)
Instructions
  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.
beta
calories
956
fat
0g
protein
1g
carbs
246g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

Sweet Onion Jam

 

Sweet Onion Jam
Yields 12
A rich and decadent condiment that brings your love of caramelized onions alive!
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
478 calories
100 g
20 g
8 g
3 g
5 g
393 g
337 g
85 g
0 g
2 g
Nutrition Facts
Serving Size
393g
Yields
12
Amount Per Serving
Calories 478
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 20mg
7%
Sodium 337mg
14%
Total Carbohydrates 100g
33%
Dietary Fiber 5g
18%
Sugars 85g
Protein 3g
Vitamin A
5%
Vitamin C
33%
Calcium
13%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 20 cups of chopped onions (roughly 8-10 onions)
  2. 1/2 cup butter
  3. 1 1/2 tsp salt (canning salt if you plan on canning this)
  4. 2 1/4 cups Balsamic Vinegar (I use organic)
  5. 3 1/2 - 4 cups brown sugar (I use homemade)
Instructions
  1. Chop onions.
  2. Saute' onions in melted butter and caramelize them cooking them appx. 1 hour and 15 min.
  3. Add vinegar and brown sugar.
  4. Return to boil and cook for an additional 15-20 min until thickened.
Notes
  1. Store this in your refrigerator, freezer, or you may choose to water bath or pressure can it.
Due to the high amount of vinegar and sugar, this recipe can be water bath canned
TO WATER BATH CAN
  1. 1/4" headspace
  2. Process: 10min. Turn off heat and allow to sit in canner an additional 5 min.
  3. Remove from canner.
  4. Makes appx 12 half pints OR 6 pint jars.
  5. Half pints and Pints have the same processing time.
  6. DISCLAIMER: The USDA has not conducted any studies to determine if home canning butter is safe. Please use your own judgement to determine if this process is right for your family.
  7. I canned this recipe, you do NOT have to..... if you do not can or if you do not feel comfortable canning this recipe because it does contain butter you can make it and simply place it in your fridge or freezer. According to the National Center for Food Preservation, "normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar." http://nchfp.uga.edu/questions/FAQ_canning.html#33
You can also find information here
  1. http://foodinjars.com/2011/11/canning-101-is-it-safe-to-can-products-that-contain-some-oil/
  2. So, use your own discretion. 🙂
Adapted from Linda's Pantry
beta
calories
478
fat
8g
protein
3g
carbs
100g
more
Adapted from Linda's Pantry
The Kneady Homesteader http://thekneadyhomesteader.com/
sweet onion jame onions

sweet onion jam 1

 

My Video on how I made this recipe:

 

 

 

 

 

 

 

 

 

 

Canning: Pear Butter

Easy. Delicious.

Pear Butter
Yields 7
A simple and delicious pear butter recipe that is the perfect spread on anything! Toast, bagels and cream cheese, crackers..... even spread a thin layer between 2 layers of vanilla cake!
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Prep Time
1 hr
Cook Time
14 hr
Total Time
15 hr
Prep Time
1 hr
Cook Time
14 hr
Total Time
15 hr
744 calories
195 g
0 g
1 g
2 g
0 g
623 g
10 g
162 g
0 g
0 g
Nutrition Facts
Serving Size
623g
Yields
7
Amount Per Serving
Calories 744
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 195g
65%
Dietary Fiber 18g
71%
Sugars 162g
Protein 2g
Vitamin A
3%
Vitamin C
42%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 7-8 pounds pears, peeled, cored & halved
  2. 1/2 cup lemon juice
  3. 4 cups granulated sugar
  4. 1/4 cup ground cinnamon
  5. 1 tsp-1 tbs ground nutmeg (adjust to your liking)
Instructions
  1. Peel, core and slice up pears.
  2. Place them into a crock pot or slow cooker.
  3. Set on LOW.
  4. Add cinnamon and nutmeg.
  5. Allow to cook on low for 6-7 hours.
  6. Mash fruit with hand masher or cordless immersion blender. If you like it chunky, use the hand potato masher like I did.
  7. Add sugar.
  8. Allow to cook down and thicken, another 6-7 hours.
  9. Fill clean and sterile mason half pint jars.
  10. Process in a water bath canner 15 minutes OR you may jar this up and keep it in your fridge (if you do not can) and it will stay good for up to 3 months.
Adapted from Noreen's Kitchen
beta
calories
744
fat
1g
protein
2g
carbs
195g
more
Adapted from Noreen's Kitchen
The Kneady Homesteader http://thekneadyhomesteader.com/
IMG_1167

pear butter mashed

 

pear butter canned

Grape Jelly and Pear Butter 10-14

 

My YouTube video on exactly HOW I made this recipe AND canned it up can be watched here:

Blueberry Jam

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

 

Ingredients:

* 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.

Enjoy!

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

 

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.

 

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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

Noreen’s Kitchen Award Winning Pineapple Jam

Noreen’s Kitchen Award Winning Pineapple Jam:
*2-20oz cans of crushed pineapple, the entire can, juice and all, then add enough water to equal 6.5 cups total….. about 2.5 cups of water it was for me, but measure yours out to make sure.
*6 cups sugar
*2 envelopes of pectin or 12 tbs regular pectin in bulk
*1 tbs butter (to reduce foaming)

jelly Credit to: Noreen’s Kitchen