Christmas Goody Gifts from The Pantry....

I am just finishing up some last minute gifts. Homemade gifts from the kitchen are sure to be pleasers. You can't go wrong with the gift of food. I thought I'd share a few quick gift/recipes to throw together in jars.
 
I got the Gooseberry Patch Christmas magazine for inspiration. Here is a recipe for Carrot Cake Jam. It is said this jam tastes like Carrot Cake....Really simple to make...perfect for toast or scones...Here ya go:
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Peter Rabbit Carrot Cake Jam
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1 1/2 cups finely grated peeled carrots
1 1/2 cups chopped cored peeled pears
1 3/4 cups canned pineapple, including juice
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 package regular powdered fruit pectin (1.75 oz.)
6 1/2 cups granulated sugar
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1.Prepare canner, jars and lids.
2.In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. 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. Remove from heat and skim off foam.
3.Ladle hot jam into hot jars, leaving 1/3 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4.Place jars in canner,ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
If you don't have a canner...prepare as directed but refrigerate, up to three weeks.
 
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Snicker~Doodle Coffee Mix
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1 cup sugar
1 cup powdered milk
1/2 cup vanilla-flavored non-dairy powdered coffee creamer
1/2 cup cocoa
3 tablespoons instant coffee granules
1/2 teaspoon allspice
1 teaspoon ground cinnamon
Directions:
1.Combine all the ingredients together; store in airtight containers.
 2.Instructions: add 3 tablespoons coffee mix to 3/4 cup boiling water; stir to dissolve.

Lastly I made some White Chocolate & Cherry Fudge...
Ooh La La...It is delightful and so easy.
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White Chocolate & Cherry Fudge
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1 1/2 lbs. white baking chocolate I used white almond bark
1 (14 oz.) sweetened condensed milk
1/8 tsp. salt
1 tsp. vanilla
1 c. chopped candied cherries
In heavy saucepan, melt white chocolate with milk; remove from heat. Stir in salt, vanilla and candied fruit. Remove from heat. Spread evenly into wax paper lined 8 inch square pan. Chill 2-3 hours or until firm. Turn onto cutting board; peel off paper and cut into squares.
Store loosely covered at room temperature or refrigerate..

Next I am going to candy some orange peels...make scones for the jam and I will be done. I have already planned out my menu for Christmas Eve. I am so excited to make Christmas French Toast with an Italian bread loaf and granny smith apples smothered in butter and maple syrup. Can you believe Christmas is just two days away???? Wow it came fast. Hope you all are enjoying your families. Happy baking.