Pineapple-carrot jam

Yield: 1 Servings

Measure Ingredient
1 can (20 oz) crushed pineapple
\N \N = in unsweetened juice; undr ained
2½ cup Sugar
4 mediums Carrots (2 cups)
\N \N ; peeled and grated
2 tablespoons Fresh ginger root; grated
1 \N Lemon peelr
\N \N Removed with vegetable peeler
3 tablespoons 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 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.

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