Saturday, August 11, 2012


It's the season to make jam and it is happening in my kitchen. Just finished blueberry and multi-fruit with blueberries, strawberries and plums - Yum! And a friend, Barb David, suggested Carrot Cake Jam which I also made and it is delicious --- tastes just like carrot cake. Imagine it on cream cheese or marscapone smeared on fresh hot bread, or bagel, or English muffin. Here's the recipe from Taste of Home Canning & Preserving magazine submitted by Rachelle Stratton of Rock springs, WY, if you think you'd like to make it.


1 can (20 oz) unsweetened crushed pineapple, undrained
1 1/2 cups shredded carrots
1 1/2 cups chopped peeled ripe pears
3 Tablespoons lemon juice (fresh squeezed is best)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1 3/4 oz) powdered fruit pectin
6 1/2 cups sugar

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, stirring occasionally. Remove from heat; stir in pectin.
  • Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
  • Ladle hot mixture into hot sterilized half-pint jars and adjust lids. Process in a boiling-water canner for 5 minutes or put in a 250 degree oven on a baking sheet for 20 minutes.
  • Yield: 8 half-pints
End of summer is preserving season. It's not as difficult as it seems if you don't have experience. Just read the recipe, make sure you understand all the steps, have all the equipment and food ready and prepped then get started. It is the most satisfying feeling to see the beautiful jars of food on the counter and in the pantry. Our pantry is getting filled --- well, the jam shelf anyway!

My tomatoes are slow to ripen so I'll check out the vegetable stands to see if someone is having better luck! I feel the need to start putting up tomatoes, hummm, think marinara sauce but especially homemade ketchup.

1 comment:

Anonymous said...

Looks like you've been busy. The jams sure sound yummy. I've been canning brueschetta and Italian tomatoes. Feels good to get them in the jar. Still getting some so maybe more this coming wk. Stay cool!