Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pineapple-Carrot Jam
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- #97197
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 can (20 ounce size) crushed pineapple in unsweetened juice, undrained
2 1/2 cups sugar
4 medium carrots, peeled and coarsely shredded
2 tablespoons grated fresh ginger root
1 lemon, peel of, removed with a vegetable peeler
3 tablespoons lemon juice
directions
Bring all ingredients except lemon juice to a boil in a 2-quart saucepan. Reduce heat and simmer for 25 to 30 minutes, stirring occasionally, until mixture is as thick as applesauce and pineapple is translucent. Stir in lemon juice.
Pack into hot jars, cover completely, cool and refrigerate.
added by
easybaker
nutrition data
Nutritional data has not been calculated yet.
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