This unique jam has a grand flavor and wonderful color. We like to add a dollop over the top of vegetables, particularly beans and peas; the jam also makes a good topping for biscuits.

MAKES ABOUT SIX 8-OUNCE JARS

INGREDIENTS

• 2 Red Delicious apples, peeled, cored, and finely chopped or grated
• 2 tablespoons freshly squeezed lemon juice
• 2 pounds carrots, peeled and grated
• 1/4 cup unsweetened apple juice
• 1 box (1.75 ounces) powdered pectin
• 5 cups granulated sugar

INSTRUCTIONS

1. In an 8-quart stockpot, combine the apples and lemon juice. Add the carrots and apple juice and stir to combine. Stir in the pectin.
2. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
3. Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
4. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes.
5. Remove from the water bath canner and let cool for 12 to 24 hours.
6. Check the seals and remove the screw bands.
7. Store jars in a cool, dry, dark place for up to 1 year.