Sweet Carrot Marmalade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1-1/2 cups finely grated peeled carrots1-1/2 cups canned pears in juice, drained and mashed1-3/4 cups canned crushed pineapple in juice3 T lemon juice1T ground cinnamon1/2 t ground cloves1/2 t ground nutmeg1 (1-3/4 oz) pkg powdered fruit pectin "No Sugar Needed"3 cups granulated Splenda3-1/2 cups granulated sugar
Makes 3 pints or 6 half-pints. Serving size: 1 tablespoon.
In a large, deep, stainless steel saucepan combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg.
Bring to a boil over high heat, stirring frequently.
Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
Remove from heat and whisk in pectin until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar & Splenda all at once and return to a full rolling boil, stirring constantly.
Boil hard, stirring constantly, for 1 minute.
Remove from heat and skim off any foam.
Ladle into hot canning jars: 6 half-pints or 3 pints. Leave 1/4" headspace.
Wipe jar lips clean and seal jars with clean, unused canning lids.
Place jars in large pot or canner, ensuring that they are completely covered with water.
Bring to a boil and process 10 minutes.
Wait 5 minutes, then remove jars, cool and store.
Number of Servings: 32
Recipe submitted by SparkPeople user SEATTLEMOM41.
In a large, deep, stainless steel saucepan combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg.
Bring to a boil over high heat, stirring frequently.
Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
Remove from heat and whisk in pectin until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar & Splenda all at once and return to a full rolling boil, stirring constantly.
Boil hard, stirring constantly, for 1 minute.
Remove from heat and skim off any foam.
Ladle into hot canning jars: 6 half-pints or 3 pints. Leave 1/4" headspace.
Wipe jar lips clean and seal jars with clean, unused canning lids.
Place jars in large pot or canner, ensuring that they are completely covered with water.
Bring to a boil and process 10 minutes.
Wait 5 minutes, then remove jars, cool and store.
Number of Servings: 32
Recipe submitted by SparkPeople user SEATTLEMOM41.
Nutritional Info Amount Per Serving
- Calories: 108.9
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 0.6 g
- Protein: 0.1 g
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