Carrot Cake Jam

wickedgoodkitchen.com

Jenn P

2 cups (200 grams) finely grated peeled carrots, about 4 medium

1 cup (about 130 grams) finely diced peeled tart apple, such as Granny Smith or Honeycrisp, about 1 medium to large

1 (20-ounce/567-gram) can crushed pineapple, including juice, such as Dole®

3 tablespoons (45 ml) freshly squeezed lemon juice

1 teaspoon fine-quality ground cinnamon, such as McCormick® or Penzeys

½ teaspoon freshly grated whole nutmeg

½ teaspoon ground cloves, such as McCormick®

1 (1.75-ounce/49- to 57-gram) package regular powdered fruit pectin

4 cups (800 grams) organic granulated cane sugar

1 tablespoon (15 grams) unsulphured molasses, such as Grandma’s®

½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®

¼ cup (30 grams) flaked coconut, optional (can use fresh or unsweetened shredded)

2 tablespoons finely chopped crystallized ginger, optional

subheading: Special Equipment & Supplies:

6 to 7 (8-ounce/250 ml) half-pint canning jars with lids and rings, such as Ball®

Canning Kit with Boiling-Water Canner

Directions at wickedgoodkitchen.com

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