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/

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

 

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!

 

 

White Clover Jelly

You can find this recipe here:
http://pigletscooter.blogspot.com/201

White Clover Jelly recipe:
2 cups White Clover infusion (tea): steep 3+ cups packed flowers in 2 cups boiling water. In a sauce pan.Turn off the heat and let it sit for at least 2 hours.
1/4 cup lemon juice
4 cups sugar
1 box of Pectin

UPDATE at 3am: I will say, after allowing my jelly to cool, it is a much looser consistency than your standard “jelly”. Not quite syrup, but a very loose jelly. I would probably add another box of pectin if you want a thicker consistency, although I have to be honest and say, I like the looser set on this, because I plan to use this on homemade buttermilk biscuits. 😀 I But I wanted to throw that out there to you guys….. as a little update on how it turned out. Altho to my understanding, using tea infusions do set up looser than your standard jelly…. I know my dandelion jelly is also more on the loose side, altho thicker than the clover. Maybe I should make a video on this? hahaha My husband absolutely LOVES it!!!! Add less lemon if you dont want it to tart…. or keep it plain….. but this stuff is dang good! 😀