Sunday, April 28, 2013

Carrot Jam

Oh my word!  I had never even heard of Carrot Jam until the hubs harvested 5 lbs. of carrots from our Kitchen Garden and I was looking for a way to use them all up!  Spicy Picked Carrots, Carrot-Pepper Jelly and now this wonderful Carrot Jam!  So amazing!  A little sweet, slightly spicy jam ... delicious with pork and poultry, or spread some on your biscuit/muffin!  See a little history here about Carrot Jam:

4 c. grated raw carrots
3 c. sugar
Juice & grated rind of 2 lemons
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground allspice
Combine all ingredients. Bring to a slow boil, reduce heat and simmer, stirring constantly until thick (approx. 15-20 minutes). Pour into hot sterilized jar. Process 10 minutes in boiling water bath at simmering temperature.
Yield: 4 quarter-pints (small jelly jars)
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