Pineapple-carrot Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canning | 1 | Servings | |
INGREDIENTS
| 1 | 20 oz crushed pineapple | |
| = in unsweetened juice, undr | ||
| ained | ||
| 2 1/2 | c | Sugar |
| 4 | Carrots, 2 cups | |
| peeled and grated | ||
| 2 | T | Fresh ginger root, grated |
| 1 | Lemon peelr | |
| Removed with vegetable | ||
| peeler | ||
| 3 | T | Lemon juice |
INSTRUCTIONS
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 misture is as thick as applesauce and pineapple is translucent. Stir in lemon juice. Pack into hot jars, cover completely, cool and refrigerate. Makes 4 cups. Gift Card: Store in refrigerator, 1 month. Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2178
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 0mg
Sodium: 175.4mg
Potassium: 887.7mg
Carbohydrates: 528.6g
Fiber: 7.2g
Sugar: 511.9g
Protein: 2.6g