Carrot Cake Jelly

Carrot Cake Jelly
Serves: 9.5 pints
  • 1½ C. Carrots finely Shredded
  • 1½ C. Apples finely chopped
  • 2½ C. Pineapple fresh chopped
  • 3 Tbsp. lemon juice
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • one box of classic pectin
  • 6½ C. Sugar
  1. Combine all ingredients except the pectin and sugar in a large saucepan bring to a boil then reduce to a simmer.
  2. Cover and simmer for 15 minutes.
  3. Remove from heat and blend in the blender.
  4. Pour back into the pan and add the pectin, return to stove and bring to a hard boil, stir constantly. Add sugar bring back to a rolling boil. Boil hard for 1 minute stir constantly.
  5. You can skim if necessary. ladle into ½ pint jars. Process in boiling water bath for 5 minutes.

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