Sunday, April 13, 2008

Carrot Jam

4 cups grated raw carrots
3 cups sugar
Juice and grated rind of 2 lemons
1/2 t4easpoon ground cloves
1/2 teaspoon ground all-spice
1/2 teaspoon ground cinnamon

Combine all ingredients. Bring to a boil, reduce heat, and simmer. Stirring constantly until thick. Pour into hot jars leave 1/4 in head space. Adjust caps. Process 10 minutes in boiling water bath. Yield 6 - 7 half pints
- Recipe comes from Ball Blue Book

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