CARROT CAKE JAM

As a business owner (Royal Cottage), I am constantly trying to find new recipes.  My customers, or as I refer to them as my "guest", look forward to trying something new every month.  In the midst of my research and development I have "sidelined" countless delicious concoctions.  

Everyone knows that one of my favorite desserts is carrot cake. Well I figured, heck, why not try and turn this into a jam!  I did some research and found that this has been done before.  So I needed to make this recipe my own.  Below is my version of Carrot Cake Jam, it will be featured at Royal Cottage during the months of September/October/November.  This is my Cottage Carrot Cake Jam!  

Ingredients:

-1 (20 oz.) can of crushed pineapple  

-2 cups pears (chopped)  

-2 cups shredded carrots  

-1 cup coconut flakes (optional)  

-1 cup raisins (your choice of regular of golden)  

-4 tbsp fresh lemon juice  

-1 tsp ground cinnamon 

-1/4 tsp ground cloves  

-1/2 tsp ground nutmeg  

-1/4 tsp white pepper    

-4 tbsp powdered pectin  

-4 1/2 cups white sugar  

Instructions:  

1. Combine first 10 ingredients in a large pot.  
2. Bring mixture to a boil and reduce heat to simmer approximately 12-15 minutes.  (Please remember to stir frequently to avoid sticking)
3. Stir in pectin and bring mixture to a boil.  
4. Stir in sugar and bring back to a boil.  Boil hard for 1 minute.  
5. Remove pot from heat.  
6. Please note: the next steps for me may differ from you.  I then place the mixture in sterilized mason jars, along with sterilized lids and bands. I then perform a water-bath for 12 minutes.  NOTE: make sure the water is boiling hard and the lid is on the pot.    
7. Remove jars from water and place on cookie sheet to cool.  
8. Jam will stay for up to 6 months.  

You can purchase Cottage Carrot Cake Jam at www.royalcottagellc.com.