Utensils:
- 7 half pint canning jars(Mason,Kerr,Ball,your choice)
- basic canning equipment
- large stockpot
Ingredients needed for this recipe:
- 2 cups finely shredded carrots (4 medium sized)
- 1 15-ounce can crushed pineapple (packed in juice,undrained)
- 1 medium sized pear of your choice (peeled & chopped)
- 2 Tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1.75-ounce package regular powdered fruit pectin
- 4 cups granulated sugar
- 2 cups packed brown sugar
- 1/4 cup coconut flakes or raisins,or both (optional)
- 1 teaspoon vanilla extract
Method:
In a 6-8 quart stockpot combine carrots,pineapple,pear,lemon juice,cinnamon,and nutmeg. Bring to a boil stirring constantly;reduce heat. Simmer,covered for 20 minutes,stirring frequently. When 20 minutes has elapsed,remove from heat. Sprinkle powdered pectin over mixture;stir until it has dissolved completely.
Return to heat,and bring mixture to boiling,stirring constantly. Add granulated and brown sugars. Return to a full rolling boil,stirring constantly. Boil hard for 1 minute,again stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon. Stir in the coconut and or raisins(if using) and vanilla extract.
Ladle hot preserves into hot sterilized half pint jars,leaving 1/4 inch headspace. Wipe jar rims,adjust lids and rings.
Process jars in a water bath canner for 10 minutes (remember to check the time for your altitude,it was 25 minutes for mine). Start the timer when water has returned to a full rolling boil. After processing time has elapsed,remove jars from canner;place in a draft free place to cool.
*Makes 7 half pints*
~ TIP ~ Finely chopped fruit stays suspended better than coarsely chopped fruit. A sweet way to keep the fruit evenly distributed is,to turn the jars about every half hour for a couple hours. (this is not a necessity,so you can skip it if you want)
