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.
Carrot Cake Jam
begin heating water for a boiling water bath in a canner
wash 6 half pint jars and matching lid assemblies--I am a convert to the Tattler Lids--use what you have
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
reduce heat, cover and simmer gently for 20 minutes, stirring occasionally
stir in the calcium water
mix the pectin with the sugar
cook and stir for one minute
remove from heat, ladle into prepared jars
place in the canner and process for 10 minutes
use canning tongs to remove from the water
let them set undisturbed until cooled
check to make sure the jars are sealed-any unused jars need to be put in the fridge and used first
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!