Carrot Jam Recipes

Steps:

• Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Steps:

• Carrot jam, part 1: In a small saucepan, bring water to a boil with honey and bay leaf. Reduce heat and simmer until the mixture thickens slightly, about 6-8 minutes. Add grated carrots and coriander, and simmer until the carrots become thick and jam-like, about 40 minutes.
• Walnut crumb: In a small bowl, mix ground walnuts, sesame seeds, za'atar, sumac, and a pinch of salt. Stir in olive oil to make the mixture slightly sticky. Set aside.
• Feta: Preheat oven to 400 F. Slice feta into 6 equal pieces (don't worry about breakage). Place each slice of feta on a piece of parchment paper, roughly in the middle of the paper. Spoon a heaping tablespoon of the walnut crumb over the feta and pack it down lightly. Drizzle 1 teaspoon of olive oil. Fold the parchment over the feta and seal each packet by folding or rolling the edges over twice. Transfer the packs to a baking sheet and bake for about 12 minutes.
• Carrot jam, part 2: When the carrots have reduced and most of the liquid has cooked down, stir in lemon juice and olive oil. Set aside.
• Assembly: When feta is piping hot and ready to serve, cut an X in the top of each paper packet with scissors-carefully, so the steam doesn't burn you. Pull the tips of the triangles away from the center to open up each packet. Spoon a little carrot jam on each feta chunk, sprinkle with scallions, and serve immediately with pita bread.

Steps:

• Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
• Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

Steps:

• Mix everything BUT sugar and pectin in pan.
• Bring to a boil.
• Bring down to a simmer for 20 minutes, stirring every once in while.
• Add pectin and bring to a boil.
• Add sugar bring to a rolling boil.
• Take off heat.
• Fill hot sterile jars.
• Put lids on.
• Water bath for 10 minutes.