Bugs Bunny Would Be Proud

A couple months ago, I was surfing the net, looking for new canning recipes. I found a really yummy-looking one - Carrot Cake Jam (tell me that doesn't sound the best!) - and have kept it in the back of my mind since. Today I tried it out.

After a bunch of running around earlier, I settled down to the job at hand. I pulled a handful of carrots from the garden. Almost everything died back awhile ago when we were hit with hard frost but the carrots just keep getting better.

Last crop in the garden

I had picked up a basket of pears at the Market last week and they've been sitting, staring at me relentlessly, ever since. Oh, the pressure. Turns out, I only needed two pears for this batch. What do I know. I see an apple-pear sauce, or something, in my none-too-distant future. May even share a couple with the chickens. What the heck, they give us food every day.

The fruit and veggie were peeled, grated and/or chopped, thrown into my beautiful maslin pan with a can of very not-local pineapple, spices added and everything brought to a boil. I'm not usually one to use pectin, but had found some Pomona pectin at the health food store and wanted to give it a try. Instead of using the...are you sitting down...6-1/2 cups of sugar that's called for, I used about 2 cups. As it cooked down, I had a wee sample and it tasted mighty fine, if I do say so myself. Ended up with 4 - 250ml jars. The final judgment will take place in the next few days, with a slice or two of toast and a hot cup of coffee.

Carrot Cake Jam. Oh. Mmmm.