Although I usually preserve boring necessities like carrots, applesauce, and green beans, I also like to play a little and put up some interesting things like marinated mushrooms, peach salsa, and chunky apple-cinnamon syrup. I recently came across a very interesting recipe that uses up a few carrots in an unusual way, as a jam. Yep, carrots in your jam. Can you imagine?!
This Carrot Cake Jam is odd but oh-so-good! Don’t trust me? Maybe the judges at the Florida State Fair will convince you. Here’s what they had to say about Carrot Cake Jam:
The original recipe called for pears, but I didn’t have any on hand, and they were a bit up there in price. So, I used apples instead. I think the substitution worked out just fine. What do you think?
Anyway, this jam is great on toast or in a PBJ sandwich. However, topping a cracker with a little cream cheese and a dollop of Carrot Cake Jam is my absolutely favorite way to enjoy this treat.
If you try this recipe, please let me know what you think. Enjoy!
Carrot Cake Jam
1 ½ cups finely grated carrots
1 ½ cups chopped, cored, peeled, apples
1 ¾ cups crushed canned pineapple, including juice
3 tbsp lemon juice
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 package (1.75 oz.) low-sugar powdered fruit pectin
3 cups sugar
Prepare canner, jars, and lids.
In a large stainless steel saucepan, combine carrots, apples, 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. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rims and adjust lids.
Process in a water bath canner for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
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