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Welcome to the Farm!!

Wednesday, February 15, 2012

Carrot Cake Jam


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.

33 comments:

  1. Sounds delicious, how many jars does it make? I think I've found what to do with the rest of my carrots.

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  2. Good question, Jennifer! It makes about 6 half-pint jars.

    If you do make it, please come back and comment with your results. I'd love to know how it came out for you.

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  3. Betty,
    Hey this recipe looks fabulous. I do have a question, you have apples in the recipe and pears in the instruction. Should I use apples (is there a specific kind) or pears? Can't wait to try the recipe.

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  4. Sandy, the original recipe called for pears, and I guess I left that part in the instructions. Oops! I didn't have any pears when I made it, but I had plenty of apples so I used apples instead. You can use either. If you use apples use a cooking apple like Crispin, Macintosh, Granny Smith, Rome, etc. I used Crispin because that's what I had on hand. I am a use-what-you've-got-on-hand kind of girl, lol!

    Good luck with the recipe and please let me know how it comes out!

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  5. I adore carrot cake and I make strawberry jam every summer. I will have to try this recipe!

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  6. Betty, Thanks for the information. No problem, I will love to let you know how it comes out. We have plenty of apples just hanging around in the kitchen, so I will stick to using apples. I so love new recipes to try and to can.
    I also love your blog, very interesting. I recently started one myself. If you have an opportunity, please check it out and let me know what you think. Thanks, Sandy (Oklahomatransient@blogspot.com

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  7. This is something I'd actually eat :) :) Looks yummy :) :) Love and hugs from the ocean shores of California, Heather :)

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  8. Sounds delicious... I make tomato jam with lemon and orange zest... you'd probably like that too!

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  9. WOW!
    Sounds fantastic to me! Love all the the ingredients.

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  10. I never would have thought of this! What a fun idea!

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  11. So trying this!!! Thanks for linking up at Family Time Tuesday!

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  12. I'm a jam lover and like finding new recipes and fruit combinations. I used to make a jam with zucchini that was a lot like this one. I'll be eager to try this one soon.

    Blessings,
    Pamela

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  13. Hi! Glad to have come across your blog, through the barn hop. :D
    This recipe looks bright and yummy! I love to try new things. I will be copying and trying it out...hope to come back and let you know what we think too.
    I do use a pectin substitute though so I won't be following the recipe exactly. It usually just means it will not jell up as much.

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  14. Hi Betty,

    I made the jam yesterday, mine came out a little more brownish colored, than orange, but delicious just the same. Thanks for sharing your recipe.

    We're practically neighbors, I'm in Arcadia, unfortunately in the "city" so I have limitations on livestock (no chickens, boohoo), but our growing conditions are similar.

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  15. Madge Bloom, that recipe sounds like a Best in Show winner to me. Any chances you're willing to share it??

    Jennifer Sylvie, Yay!! I'm so glad you tried it! And liked it! By the way, do you find it strange that our gardening schedule is the opposite of everyone else's? It took me at least two years to realize that my dead garden was the result of bad timing.

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  16. Pamela, I'd love to hear more about that zucchini jam...well, my daughter would anyway. She has a thing for zucchini, lol!

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  17. Last year was my first true attempt to garden and produce anything of substance to eat. I've dabbled off and on for years with little success, you'd think that having lived in Florida for 25 years I might have figured out the seasonal growing thing by now. This year I have expanded my garden from 1 4'x8' raised bed to 4 of them. I've done good with everthing but tomatoes, those still elude me. Our carrot and lettuce harvest this winter was exceptional, however the broccolli has yet to produce heads, the plants are finally growing though. Last year, this time, I had already harvested and composted the broccolli plants. Constantly a learing experience.

    At least the weather here is great for growing kids, my son Max (9) is homeschooled and learning so much just from being in our garden.

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  18. I've been looking for a low sugar version, Thanks!!

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  19. This jam is soooo good. It's perfectly sweet. I can't imagine having 6.5 cups of sugar-- I'm actually considering cutting it back to two cups of sugar next time I make it... This recipe made about 4 1/2 pints for me. I made this about a week ago and it's almost time to make more! We've used it on toast, PB&Js, in our greek yogurt, on crackers. So versatile- so good!

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  20. Oh Yum!! I am definitely going to try this. Thanks for sharing this recipe at the Carnival of Home Preserving!

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  21. Betty, can this be adapted for freezer jam since I don't have canning equipment? When I make strawberry jam I just follow the instructions in the powdered pectin box. Can I do that and just add these other ingredients?

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  22. My carrot cake jam didn't set quite right, it is more like heavy syrup. Do you have any advice on how to fix it? Thanks.

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    Replies
    1. Becky, you can open all the jars, dump them back in the pot and bring back to a boil. Boil for 3 more minutes and process once again. I recently learned that some pectins need longer to boil than others. This might be the case with yours if you used Ball instead of Sure-Jell. That's how I found out. I used Ball pectin instead one time...and then read their enclosed paper, lol!

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    2. thanks, i will give it a try.

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  23. I just made this! I'm not sure how it turned out yet, but I can't wait to taste it. I used apple as well because I used all my pears while making pear butter yesterday.The carrot cake jam smelled wonderful while it was cooking. Thank you for the recipe!

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  24. Thank you for the recipe. I had an abundance of carrots this year. It smelled very good while cooking. Mine only made 5 (1/2 pints), I actually used more carrots and apples than the recipe called for, not sure what the difference was.

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  25. I have made several batches of this wonderful jam. I am now teaching my sister and her daughters how to make it. Thank you

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  26. Here is a recipe for the freezer jam version for those of us who prefer, or have to have, less sugar in their recipies.

    Carrot Cake Freezer Jam

    1 ½ c sugar 1 pkg ball simple creations freezer jam pectin
    ½ tsp ground cinnamon ¼ tsp ground cloves
    1/4 teaspoon ground nutmeg 1 (20 ounce) can pineapple chunks in juice
    2 c shredded carrots 2 c chopped apples (about 1 large)

    Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
    Set aside. Drain pineapple tidbits, reserving 1/2 cup pineapple juice. Set pineapple aside.
    Combine reserved pineapple juice, carrots and apple in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cover and reduce heat and simmer 5 minutes. Add pineapple. Crush fruit mixture with a potato masher. Allow to cool, about 15 minutes. Add fruit mixture to pectin mixture. Stir 3 minutes. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
    Yield: 5 (8 oz) half pints.

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  27. In the recipe the second ingredient is
    1 ½ chopped, cored, peeled, apples, is this suppose to be (cups)or just the apples????
    Thanks,
    Teresa Donner

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    Replies
    1. Thank you for pointing that out. Yes, it should say "cups." I'll fix that now.

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  28. This is my absolutely favorite recipe ever!! It's my go-to when I am asked to bring an appetizer...... I pour it over a block of cream cheese and serve with Ritz crackers!! So yummy!!

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  29. Hi Betty! Your carrot cake jam looks wonderful! I have pinned some of your recipes on my Pinterest boards, found here, http://www.pinterest.com/dorana1/ I pinned your carrot cake jam to my Blue Ribbon Recipes board. I hope you visit my blue ribbon board! I'm sure you will find many recipes that interest you and maybe even find a recipe to enter in future fairs! Have a blessed day!

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