This is one of my favorite jams. Nothing compares to it at stores. Very difficult to find even at local Farmer's Markets or specialty shops. I have no idea why as this mixture of flavours are to die for. Yes, I'm finally sharing my recipe.
This recipe makes six 250ml jars (for my friends in the States that would 8oz)
You will need:
1 1/2 cups grated carrots. Two large carrots usually does the trick.
1 1/2 cups peeled and chopped pears. Since I usually make this jam in the winter I sometimes use my canned pears in place of fresh)
1 (540ml) can crushed pineapple, including juice
Juice from one lemon
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 vanilla bean pod OR 1 tsp vanilla extract
1/4 cup orange juice concentrate
1 package Certo fruit pectin
6 1/4 cups white sugar
Prepare your canner, jars and lids.
In a large pot combine carrots, pears, pineapple, lemon juice, orange concentrate and spices. Bring to a boil over high heat, stirring frequently. Reduce to a simmer and cook 20 minutes. Remove from heat and stir in pectin. After the pectin has dissolved bring to a boil. Add in sugar all at once. Return to a rolling boil, stirring constantly. Boil hard for one minute. Remove from heat. Stirring jam after a few minutes to evenly distribute fruit and carrots.
Ladle jam into hot jars, leaving the required headspace. Screw on tops to finger tip tight.
Water can for 10 minutes. Remove from canner and allow to cool. Listen for the POP!
This jam works well with thumbprint cookies, on toast or make into a sauce for a dinner ham.