Looking for a new kind of jam to add to your pantry or take to a food swap? Why not try Low Sugar Carrot Cake Jam, it’s tasty and refreshingly different and quite easy to make. I like the fact that it uses carrots which you don’t often find in jams and jellies.
Low Sugar Carrot Cake Jam
I should say Lower Sugar Carrot Cake Jam, because really it has about 1/3 the sugar of any other recipes out there. Believe me when a recipe only make 5-6 half pints of jam 7-9 cups of sugar is just TOO much. Now I use Pomona Pectin, available at most grocery stores in the natural foods section, and I have for many years. I love Pomona Pectin and use it exclusively because it jells no matter what and can be made with ANY amount of sugar or none at all. If you’ve been reading my blog for a while you’ll know that I love this pectin, the company encourages it’s users to experiment and make up their own recipes. Here is a post I wrote about it if you are interested.
If you don’t happen to have Pomona Pectin or you don’t want to try it out you can simply follow the proportions for strawberry jam on any pectin you have on hand. It’s the best recipe conversion I have for normal pectin, it’s not perfect though.Add something NEW to your pantry!Click To Tweet