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Carrot Cake Jam (Instant Pot)
Ingredients
  • 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
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1 package Sure Gel Pectin
  • 4 cups granulated sugar
  • 1 tbsp. molasses
  • 1/2 tsp. vanilla extract
  • 1/4 cup flaked coconut
Steps
  1. Combine carrots, apples, pineapple and spices in Instant Pot.
  2. Set IP on MANUAL for 3 minutes; Quick Pressure Release
  3. Add pectin and whisk.
  4. Cook on SAUTE for 1 minute.
  5. Add sugar, molasses, vanilla extract, lemon juice and coconut.
  6. Stir together and cook for another 1-2 minutes until sugar dissolves.
  7. Transfer to pint sized jars. I got 6 from this batch.
  8. Store in fridge for up to 1 month or can jars for longer storage.