Title: Pineapple-Carrot Jam
Categories: Canning
Yield: 4 Cups
1 cn (20 oz) crushed pineapple
- in unsweetened juice;
- undrained
2 1/2 c Sugar
4 md Carrots (2 cups)
- peeled and grated
2 tb Fresh ginger root; grated
1 Lemon zest
-removed with vegetable
-peeler
3 tb Lemon juice
Bring all ingredients except lemon juice to a boil in a 2-quart
saucepan. Reduce heat and simmer 25 to 30 minutes, stirring
occasionally, until mixture is as thick as applesauce and pineapple
is translucent. Stir in lemon juice. Pack into hot jars, cover
completely, cool and refrigerate.
