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.

 

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Carrot Cake Jam
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Ingredients
Servings
Ingredients
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Instructions
  1. begin heating water for a boiling water bath in a canner
  2. wash 6 half pint jars and matching lid assemblies--I am a convert to the Tattler Lids--use what you have
  3. in a large stainless steel pan combine carrots, apples, pineapple with juice, orange juice and spices bring to a boil over high heat, stirring frequently
  4. reduce heat, cover and simmer gently for 20 minutes, stirring occasionally
  5. stir in the calcium water
  6. and return to a boil
  7. mix the pectin with the sugar
  8. and stir into the jam
  9. cook and stir for one minute
  10. remove from heat, ladle into prepared jars
  11. place in the canner and process for 10 minutes
  12. use canning tongs to remove from the water
  13. let them set undisturbed until cooled
  14. check to make sure the jars are sealed-any unused jars need to be put in the fridge and used first
  15. this makes between 5-6 half pint jars, make them in smaller jars if you want to

I tasted this when it was done and boy is it good! I can see a softened cream cheese and Carrot Cake Jam spread in my future. Imagine unexpected guests feeling welcomed when you pull this baby out of the pantry and feed them a delicious snack you just happened to have. Hey now no unexpected visits from any of you!

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