Lower-Sugar Carrot Cake Jam
- 1 1/2 packed cups finely grated carrots
- 1 1/2 cups peeled and diced apples
- 1 3/4 cups crushed canned pineapple, including juice
- 3 tablespoons lemon juice
- 1/4 cup water
- 2 teaspoons calcium water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1/2 teaspoon liquid stevia
- 1 cup brown sugar
- 2 teaspoons pectin (this recipe uses Pomona's Pectin)
- 1 1/2 cups sugar
- 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.
carrots, apples, pineapple, lemon juice, water, water, ground cinnamon, ground nutmeg, ground cloves, cardamom, liquid stevia, brown sugar, sugar
Taken from www.food.com/recipe/lower-sugar-carrot-cake-jam-520168 (may not work)