Teris Carrot Cake Jam Recipes

Steps:

• Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Steps:

• 1. Wash and sterilize your jars and keep hot (Put them on a sheet pan in the oven at 190 to 200° or leave them in the boiling water sterilizer)) Put the lids and bands in a small pot of boiling water until needed
• 2. Put the pineapple (Undrained), carrots, pears, spices and lemon juice in a 5 to 6 qt dutch oven or saucepot, and bring to a boil, stirring occasionally. Cook until the pears are tender, about 15 to 20 minutes.
• 3. Stir in the sugars and bring back to a rolling boil, making sure the sugar is dissolved. Add the Certo pectin, and bring back to a full rolling boil for 1 minute while stirring constantly.
• 4. Remove from heat, skim any foam that might have formed, and ladle into hot, sterilized jars. Wipe rims, place two piece lids and process in a hot water bath for 7 minutes. Remove jars from water bath and place on a cloth covered counter to cool completely. Store where it is cool and dark.

Steps:

• Mix all ingredients except sugar and pectin in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly. Remove from heat. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on towels to cool; check for seals. Tip: Don't toss plain kraft paper bags...tuck in sheets of cheery tissue paper, tie on a ribbon and they become charming gift bags in no time at all!

Steps:

• In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
• Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
• Bring back to a boil, stirring frequently.
• Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.