Moving is hard for cooking. A new kitchen, and it’s nowhere near where it was. Even the stove is different. I spent 7 years on a propane stove, able to do nearly anything I wanted. Until we have it plumbed, this house is electric—and worse, it came with a glass top stove. If you can, you know how awful glass top stoves are for preserving food. I have to be careful and only use my pint jar-sized canner, which is lightweight. Know that with glass top stoves, you are not supposed to use enamel canning pots – if you care about your warranty. Since this stove isn’t new, I will proceed as I have done at other homes – and use it, but do it with care – make sure your pot isn’t wet when you put it on the burner underneath, for example. Can I say I miss a gas stove? It’s enough I might can outside on my propane ring…..

Still, it’s that feeling of accomplishment after the first batch of preserves. I did it. I learned a new stove. And then you find yourself producing more and more. It gets one back into cooking and creating. It can take me 6 months to feel at home again in a different kitchen. And I am only 2 months in. I try to remember to give myself grace.

This is not a lower-sugar jam. You don’t want to mess with the recipe with the carrots—they are low in acid, so they need the sugar and lemon juice to be preserved safely.

Amazon has the canning accessory set I have been using for years back in stock, and it is under $20.

The hardest part was finding the pectin. I am not used to where some of the grocery stores hide it on the East Coast. Typically, on the West Coast, canning supplies such as pectin are tucked next to the sugar. But Food Lion hides it back above the charcoal briquets. Okay, and being short, I didn’t see it on the top shelf. I had to laugh—a tiny bit. Walmart carries pectin, and you can get it delivered with groceries as well.

Carrot Cake Jam

Ingredients:

• 2-4 large carrots
• 1½ cups diced pears (about 2 Bartlett)
• 20-ounce can of crushed pineapple with juice
• 3 Tbsp lemon juice
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 6½ cups granulated sugar
• 1 box dry pectin

Directions:

Place 4 pint canning jars or the size you prefer into a canning kettle. Fill the jars with water up to the neck.

Place on the stove and cover.

Put rings and new lids in a small saucepot, cover with water. Place on the stove.

Peel and trim the carrots. Grate them using a box grater, on the smallest side. Measure 1½ cups.

Peel and core the pears, dice them up, and measure 1½ cups.

Add the carrots, pears, pineapple, lemon juice, cinnamon, and nutmeg to a tall, heavy pot (preferably stainless steel).

Cover and boil, then lower to medium-low and cook covered for 15 to 20 minutes, stirring often to avoid scorching.

Meanwhile, bring the pot with the canning jars to a boil and then bring the lids to a simmer over medium heat.

Add the sugar and stir until dissolved. Increase the temperature to high and bring to a boil, stirring often.

Add in the dry pectin, stirring well. Set a timer for one minute, stirring constantly.

Take off the heat.

Drain the jars into the canning kettle and transfer them to a clean kitchen towel. Then, sterilize your ladle, canning funnel, and bubble wand in the canning kettle.

Pour the hot jam into the jars, leaving a ¼” rim. Run the bubble wand through the jam.

Wet a new paper towel, wipe the rims.

Place a lid on each jar, then a ring, tightening with your hand (use the towel to hold the jar).

Place the jars in the canner rack, lower down. If they are not entirely covered, add the hot water in the rings/lids. Bring to a boil, and let simmer gently, covered, for 10 minutes for half-pints, 15 for pints.

Lay a clean kitchen towel on a cooling rack. Transfer the jars to it. Let cool, then remove the rings and wipe the jars.

Mark the lids with the date made, use within a year for best taste/quality.

Makes about 4 pints, or 8 cups, of jam.

~Sarah