CARROT CAKE JAM
One of the best jam recipes I have ever made... Tastes almost exactly like the cake!
Provided by Mary Jane Brown
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h56m
Yield 64
Number Of Ingredients 11
Steps:
- Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
- Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
- Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.8 g, Fat 0.5 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.4 g, Sodium 2.3 mg, Sugar 22.9 g
CARROT CAKE JAM
For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! -Rachelle Stratton, Rock Springs, Wyoming
Provided by Taste of Home
Time 45m
Yield 8 half-pints.
Number Of Ingredients 9
Steps:
- Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CARROT CAKE JAM
Carrot cake jam made with fresh pineapple, pears, carrot's and a mixture of delicious spices, cinnamon, cloves, and nutmeg. Hi and welcome to our website! Looks like you a looking for a delicious recipe for carrot cake jam, if so you are in the right place. I have a recipe and video posted here to our website that you can follow along with and your convenience. Jams and Jellies are so much fun to make and they are so tasty homemade, so seat back and make yourself a cup of tea or a beverage of choice and enjoy this recipe. Grated carrots thinly sliced for this delicious pot of carrot cake jam. Carrot's are one of the ingredients in this delicious jam, look at the bright orange colour and it is so good for you. We also have pears in this recipe and they are so fresh and juicy this is also important in making this jam. Pears is another delicious fruit found in carrot cake jam. The next ingredient in our carrot cake jam is fresh pineapple no can food here, this takes the jam to the next level of goodness. Pineapple is another fruit that is found in carrot cake jam. I hope I've convinced you to make this delicious recipe of mine, but take a few minutes to watch the video I think that will convince you. Mixing all the ingredients in the boiler together then letting it boil for a few minutes to start to blend all the flavours. SUGAR! Is one of the main ingredients to any jam and having to much will taste to sweet but not having enough your jam won't set. Please continue on to my recipe and I will share with you my a link to my cookbook for your to check out. https://www.bonitaskitchen.com/cookbook Bonita's Kitchen Cookbook available on amazon and with me just send me a message.
Provided by Bonita's Kitchen
Yield 6 to 8 6oz jars
Number Of Ingredients 10
Steps:
- Sterilize jars and lids in simmering water bath until ready for use. ( see method below ) In a large saucepan put grated carrots, pears, pineapple with juice, lemon juice, zest, cinnamon, nutmeg, and cloves, bring mixture to a boil over medium to high heat, stirring frequently. Reduce heat, cover and boil gently for 15 to 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to another full rolling boil, over high heat, stirring frequently. Then add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Please note sugar is an important ingredient in any jams, if reduced it may result in not setting. Scoop hot carrot cake jam into hot jars leaving 1/2 inch headspace. Clean around rim. Put lids on jar and apply band until its fingertip tight. * Place jar in boiling water canner. ( see canning instructions below) Repeat until all jars are filled. Sterilizing and Canning Procedures Method: Sterilization: 1. Start by getting a large boiler and filling in about quarter full of water. 2. Then starting the water to a boil and placing your Mason jars inside then cover. 3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth. Canning Procedures: 1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars. 2. Continue doing this until all bottles are complete and leaving 1/2 inch on top. 3. Clean around the top of your bottles removing any food of rims. 4. Then place caps and lids on your jars and tighten. 5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler. From: Bonita's Kitchen
CARROT CAKE JAM
Found this recipe somewhere online and adapted it to my tastes. I love carrot cake, so why not have a jam that tastes like it for your pancakes, toast and waffles.
Provided by Pam Ellingson
Categories Jams & Jellies
Time 1h50m
Number Of Ingredients 10
Steps:
- 1. Wash and sterilize your jars and keep hot (Put them on a sheet pan in the oven at 190 to 200° or leave them in the boiling water sterilizer)) Put the lids and bands in a small pot of boiling water until needed
- 2. Put the pineapple (Undrained), carrots, pears, spices and lemon juice in a 5 to 6 qt dutch oven or saucepot, and bring to a boil, stirring occasionally. Cook until the pears are tender, about 15 to 20 minutes.
- 3. Stir in the sugars and bring back to a rolling boil, making sure the sugar is dissolved. Add the Certo pectin, and bring back to a full rolling boil for 1 minute while stirring constantly.
- 4. Remove from heat, skim any foam that might have formed, and ladle into hot, sterilized jars. Wipe rims, place two piece lids and process in a hot water bath for 7 minutes. Remove jars from water bath and place on a cloth covered counter to cool completely. Store where it is cool and dark.
LOWER-SUGAR CARROT CAKE JAM
Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day!
Provided by YummySmellsca
Categories Vegan
Time 50m
Yield 3 1/2 cups, 28 serving(s)
Number Of Ingredients 14
Steps:
- In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
- Bring to a boil over high heat, stirring frequently.
- Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
- Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
- Bring back to a boil, stirring frequently.
- Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.
CARROT CAKE JAM
Make and share this Carrot Cake Jam recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 1h10m
Yield 6 1/2 pints
Number Of Ingredients 9
Steps:
- Mix everything BUT sugar and pectin in pan.
- Bring to a boil.
- Bring down to a simmer for 20 minutes, stirring every once in while.
- Add pectin and bring to a boil.
- Add sugar bring to a rolling boil.
- Take off heat.
- Fill hot sterile jars.
- Put lids on.
- Water bath for 10 minutes.
Nutrition Facts : Calories 920.6, Fat 0.3, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 237.7, Fiber 3.3, Sugar 231.5, Protein 0.8
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