Carrot Cake Jam (Instant Pot)

2 cups finely peeled carrots, about 4 medium carrots

1 cup finely diced peeled apple. I used Honeycrisp. You can use Granny Smith.

1- 20 ounce can crushed pineapple with juice

3 tbsp. freshly squeezed lemon juice

1 tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. ground cloves

1 package Sure Gel Pectin

4 cups granulated sugar

1 tbsp. molasses

½ tsp. vanilla extract

¼ cup flaked coconut

Combine carrots, apples, pineapple and spices in Instant Pot.

Set IP on MANUAL for 3 minutes; Quick Pressure Release

Add pectin and whisk.

Cook on SAUTE for 1 minute.

Add sugar, molasses, vanilla extract, lemon juice and coconut.

Stir together and cook for another 1 to 2 minutes until sugar dissolves.

Transfer to pint sized jars. I got 6 from this batch.

Store in fridge for up to 1 month or can jars for longer storage.

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