Sweet Carrot Marmalade

1. 1

   In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.

2. 2

   Bring to a boil over high heat, stirring frequently.

3. 3

   Reduce heat, cover and boil gently 20 minutes, stirring occasionally.

4. 4

   Remove from heat and whisk in pectin until dissolved.

5. 5

   Bring to a boil over high heat, stirring frequently.

6. 6

   Add sugar all at once, and return to a full rolling boil, stirring constantly.

7. 7

   Boil hard, stirring constantly, for 1 minute.

8. 8

   Remove from heat and skim off foam.

9. 9

   Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.

10. 10

    Wipe jar lips clean and seal jars with canning lids.

11. 11

    Place jars in large pot or canner, ensuring that they are completely covered with water.

12. 12

    Bring to a boil and process 10 minutes.

13. 13

    Wait 5 minutes, then remove jars, cool and store.

* Per serving · 4 servings · Values may vary.

No additional tips available.