Carrot Cake Jam

CARROT CAKE JAM

Yummy Carrot Cake Jam! It's flavor is similar to Apple butter but better. WE Absolutely love this one, hope you do to.

1 1/2 c. finely grated peeled carrots (I used baby carrots, unpeeled)

1 1/2 c. chopped cored peeled pears (I used red pears)

1 3/4 c. canned pineapple, including juice

3 T. lemon juice

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground cloves

1 package regular powdered fruit pectin

6 1/2 c. granulated sugar

Prepare canner, jars and lids by boiling jars in water bath. Place lids in warm water and let soak.

In a large stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat. Stir frequently. Reduce heat, cover and boil for 20 min. stirring occassionally.

Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat. stirring frequently. add sugar all at once and return to a full rolling boil, stirring constantly. boil hard, stirring constantly for 1 min. Remove from heat and skim off foam with a spoon.

Remove jars from Water bath. Ladle hot jam into jars leaving 1/4" headspace. Wipe rim of jars with dry cloth. Wipe lid with dry cloth and then set on top of jar, screw down band until fingertip tight.

Place jars in canner, make sure they are completely covered with water. Bring to a boil and boil for 10 min. Remove canner lid. Wait 5 min. then remove jars, cool on counterop and then store.

Makes 6 8oz. jars.

Quick Soft Pressed Cheese

2 c. boiling water
1-1/2 c. dry milk powder
3 T. vegetable oil
1 c. buttermilk
3-4 T. fresh lemon juice
cheese coloring tablets (opt.)

Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles.

Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add ½ t. Liquid Smoke flavoring and ½-1 t. salt after rinsing curds.

Soft Cottage Cheese

2 c. hot water
1-1/2 c. dry milk powder
3 T. Fresh lemon juice or white vinegar

Blend water and dry milk and pour into saucepan (foam and all).

Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest one minute. Pour into strainer or colander, rinse with hot, then cold water. Press out water with back of spoon. Makes about 1-1/2 c. curds. If desired, moisten rinsed curds with a little buttermilk before serving and add salt to taste. Refrigerate if not used immediately. Whey from fresh milk powder can be used in place of water in breads and soups.