I love giving homemade canned goods as gifts, especially if I've made something a little decadent and unusual. Tie a cute ribbon around the outside of the jar, or slap a hand written sticker on the side, and you've got a nice little hostess gift. This jam is just too good (and rich) to eat all by yourself, so whip up a batch to can and share with your loved ones! Try spreading this jam on a bagel with cream cheese. You will feel your bottom expand exponentially, but it will be WORTH it.
1 peeled diced pear
2 cups of shredded carrots
1 large can of crushed pineapple in juice
2 tbsp bottled lemon juice
1/4 cup shredded coconut
1 tsp cinnamon
1/2 tsp nutmeg
1 package of fruit pectin (1.75 ounces)
6 cups of sugar
First, sterilize your canning equipment according to the instructions on the package. Set aside, leaving in the hot water bath until ready to fill. In a large saucepan, add the pear, carrots, pineapple, lemon juice, coconut, cinnamon and nutmeg. Cook over medium heat covered until everything appears tender, or about 13 minutes. Remove from the heat and add the pectin, stirring well. Return the pan to high heat and bring to a boil, adding the sugar gradually as it boils for a full minute. Remove from the heat. Using tongs, pull a sterilized jar out of the hot water, drain over a towel, and then fill it with jam, leaving less than a 1/4 inch space at the top. You don't want too much air left in the jar. Make sure the jar rim is clean before you screw on your 2 piece lids tightly. Continue onto the rest of the jars.
Once your jars are all filled and covered, put them back in your water bath (on a canning rack, they shouldn't touch the hot bottom of the pot) and bring the water back to a boil. The water needs to cover the tops of the jars by well over an inch. Boil the jars for 10 minutes, and then remove from the bath and allow to cool. Once they cool, press in the centers of the lids to check the seal, they should not bounce back or feel springy.
Do you ever make jam?