Carrot Cake Marmalade

Ingredients

• 2 cups shredded carrots (home grown carrots are best)
• 2 20 ounce cans crushed pineapple
• ½ cup pecan pieces
• ½ cup raisins
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 7 tablespoons pectin
• 5 ½ cups sugar

Preparation

1. Place the first seven ingredient in a dutch oven and place on medium heat.
2. Bring the mixture to a simmer and continue to cook for 15 minutes to incorporate all ingredients.
3. Add pectin and continue to simmer for an additional 10 minutes.
4. Add sugar and bring to a rolling boil.
5. Continue to boil for 10 minutes stirring briskly as not to burn.
6. Remove from heat and ladle into ½ pint jars, leaving ½ inch gap at the top.
7. Place jars into a water bath for 15 minutes.

Yields 8 ½ pint jars

Chef’s note:  This can be served on French toast, waffles, or biscuits.  It makes a wonderful gift for Christmas.