Yes, you read that correct.
Carrot…
Cake…
Jam!!!
Mmmm this stuff was better than I had expected.
See one of the TKW Family members, Ms. Cyndy Rogers, and I were emailing back and forth about the Buttery Rich Brioche Loaves recipe and she mentioned how it the loaves were going to go perfect with her carrot cake jam. For those that know me, you know as soon as I read that my mouth when “WHOA??? Carrot Cake Jam?? What is this and why haven’t I heard of it???” So I typed her back as fast as I could (and probably misspelled every other word — sorry Cyndy *wink*). Well Cyndy graciously responded back with the recipe. Which honestly, was so touching that someone that cans as much as she does would easily share this recipe. After asking if it was OK for me to post it, after I made it and sampled it, she was more than happy to allow me to share this. As Cyndy described it she said it “tasted just like Carrot Cake minus the cream cheese frosting”. Challenge accepted! I have envisions of using this as a cookie filling with a dollop of cream cheese frosting *smile*
In looking at the recipe it’s pretty straight forward when it comes to making jams however the taste is anything but straight forward. It is pure bliss in a jar. After I canned a bunch, I had about a 1/4 cup left over that ended up in the cup above. Let’s just say that cup is no longer full… it didn’t make it an hour *blush*
I plan on putting this on toast (this would be AMAZING on the brioche loaves!), on ice cream, on a spoon, on my fingers (not yours.. LOL) or….. I’m thinking ginger thumbprints with this as the filling. I know, right!
Carrot Cake Jam
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Ingredients
- 1 1/2 cups finely grated peeled carrots
- 1 1/2 cups chopped cored peeled pears (15 1/4 oz can drained)
- 1 3/4 cups chopped pineapple, including juice (20 oz can)
- 3 Tbsp lemon juice
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 6 Tbsp powdered fruit pectin
- 6 1/2 cups sugar
- 6 (8 oz) half pint glass preserving jars with lids and bands
Instructions
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Put carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart heavy bottom saucepan.
- Bring mixture 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 mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
- 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.
- Ladle hot jam into hot jars leaving 1/4 inch headspace.
- Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude.
- Remove jars and cool on a wire rack. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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