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Carrot Cake Jam
Carrot Cake Jam - a a differently delicious and easy jam recipe featuring the flours of that perennial dessert favourite, carrot cake.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 cups Jam (3 pints)(serving is 1 tsp)
Calories 39 kcal
Ingredients
- 1/2 cup apple juice
- 3 large carrots grated (about 2 cups grated grated carrots (packed)
- 2 large pears or apples diced small
- 2 cups fresh pineapple diced small
- 1 1/4 cups chopped golden raisins
- 4 tsp cinnamon
- 4 tsp ground ginger
- 2 tsp ground nutmeg
- 1/2 tsp cloves optional
- 4 cups white sugar
- 2 cups brown sugar
- 1 pkg powdered pectin 2 ounces, 57 grams
Instructions
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Add all of the ingredients EXCEPT the sugars and pectin to a large pot or dutch oven.
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Simmer on medium low heat for 25 minutes, stirring occasionally.
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Add the white sugar, brown sugar and pectin all at once and bring to the boil for another just another additional minute or two.
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The temperature of this mixture should be at least 220 degrees F in order for the pectin to set properly.
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Ladle the jam into pre-sterilized mason jars, leaving only 1/4 of an inch of space at the top of the jar.
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Following the bottle manufacturers instructions, add the lids and water bath process for 10 minutes
Recipe Notes
For instructions on how to properly bottle jam, I always rely on the Bernardin Guide here.
For a less spice flavoured jam, simply cut the amount of spices used in half.
Find out my easy method for making Homemade Clotted Cream here and you can read all about Toutons & how to make them here.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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