Carrot Cake Conserve
Servings: 3 pints
Ingredients
- 4 tsp calcium water made from a packet inside the Pomona's box
- 3 cups sugar
- 2 tsp Pomona's Universal Pectin
- 1 1/2 cups carrots peeled and grated
- 1 1/2 cups tart apples peeled, cored, and grated
- 1 3/4 cup crushed pineapple including juice
- 2 Tbs freshly squeezed lemon juice
- 3/4 tsp ground cinnamon
- 1/2 cup raisins chopped
- 1/2 cup walnuts finely chopped
- 1/4 tsp butter
Instructions
- Mix calcium water according to the directions in the box.
- Measure out the sugar and whisk in the pectin. Set aside.
- Measure out the carrots, apples, lemon juice, calcium water, cinnamon, and pineapple into a heavy bottomed 3-4 quart saucepan. Bring to a boil, stirring regularly so the mixture won’t stick and burn.
- Reduce heat, cover, and simmer until the apples are soft, about 20 minutes.
- Stir in the raisins, the pectin-infused sugar, and that little dab of butter.
- Turn heat up and bring back to a full boil. Let boil for a minute.
- Stir in the chopped walnuts, and remove from heat. While hot, ladle into hot jars, and seal.
- Once cool, store in your refrigerator.