This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy.
1.5 cup Finely diced peeled and cored tart apples, such as granny smith
1.75 cup Canned crushed pineapple, including juice
3 tablespoon Freshly squeezed lemon juice
0.75 teaspoon Cinnamon
0.5 teaspoon Ground nutmeg
0.25 teaspoon Ground cloves
0.5 cup Raisins
1 Ne package powdered fruit pectin
6.5 cup Granulated sugar
0.5 teaspoon Butter
Nutrition value
1091
calories per serving
51 g Fat10 g Protein147 g Carbs8 g FiberOther
Current Totals
51 g Fat
10 g Protein
147 g Carbs
8 g Fiber
MacroNutrients
Carbs
147 g
Protein
10 g
Fiber
8 g
Fats
Fat
51 g
Vitamins & Minerals
Calcium
81 mg
Iron
6 mg
Vitamin A
885 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
97 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
62 mg
Manganese
1 mg
Phosphorus
208 mg
Selenium
18 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
