Serves: 5
Total Calories: 988
Yield: 6 jars
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!
This Teri’s Carrot Cake Jam recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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