Carrot Cake Conserve

Shirley’s great grandma, Granny George, made the “world’s best” carrot cake. While this conserve isn’t quite as good as Granny George’s cake, Shirley says it’s darn close! When it’s in season, Shirley uses fresh pineapple instead of canned, and she sometimes adds raisins and dates (another throwback to Granny George’s carrot cake), lemon zest, cloves, and carda- mom to make a very flavorful conserve.

MAKES: Five To Six, 8-Ounce Jars

INGREDIENTS:

• 1 1⁄ 2 cups finely shredded, peeled carrots (about 5 medium carrots)
• 1 3 ⁄ 4 cups juice-packed crushed pineapple (about one 20-ounce can) or finely chopped fresh pineapple and juice
• 1 1⁄ 2 cups peeled, cored, and finely chopped pears (about 1 1⁄ 2 pounds pears)
• 1⁄ 2 cup finely chopped raisins or dates, or 1⁄ 4 cup of each
• 3 tablespoons freshly squeezed lemon juice
• 1 1⁄ 2 teaspoons finely grated lemon zest
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1⁄ 2 teaspoon ground cloves
• 1⁄ 4 teaspoon ground cardamom (optional)
• 1 box (1.75 ounces) powdered pectin
• 6 1⁄ 4 cups granulated sugar
• 1⁄ 4 teaspoon unsalted butter (optional)

INSTRUCTIONS:

1. PREPARE THE FRUIT MIXTURE

• In an 8-quart stockpot, combine the carrots, pineapple (including the juice), pears, raisins or dates, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and cardamom, if using.
• Bring the mixture to a boil over medium-high heat, stirring frequently.
• Reduce the heat to medium low, cover, and simmer, stirring frequently, until the carrots are tender and the dried fruit is plump, 15 to 20 minutes, stirring every few minutes.

2. ADD THE PECTIN AND DISSOLVE IT

• Add the pectin and stir until completely dissolved.

3. BOIL THE MIXTURE WITH SUGAR
   

• Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
• Add the sugar and the butter, if using, and stir until completely dissolved.
• Return the mixture to a full rolling boil, stirring constantly.
• Boil for 1 minute, stirring constantly.
• Remove the pot from the heat and skim off any foam.

4. CAN THE JAM

• Ladle the jam into hot jars, leaving ¼-inch headspace.
• Remove any air bubbles.
• Wipe the jar rims and threads with a clean, damp paper towel.
• Apply hot lids and screw bands.
• Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes.
• Remove from the water bath canner and let cool for 12 to 24 hours.
• Check the seals and remove the screw bands.
• Store jars in a cool, dry, dark place for up to 1 year

VARIATION:

• Add ½ cup chopped walnuts to the conserve after adding the sugar before the final boil.