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 it has about 1/3 the sugar of any other recipes out there. Believe me, when a recipe only makes 5-6 half pints of jam but calls for 7-9 cups of sugar, that’s TOO much. 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 its users to experiment and make up their own recipes. Here is a post I wrote about it if you are interested.
BUT I don’t have Pomona Pectin
If you don’t happen to have Pomona Pectin or you don’t want to try it out, you can just follow the proportions for strawberry jam on any pectin you have on hand. It’s the best recipe conversion I have for standard pectin; it’s not perfect though.
Carrot Cake Jam
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.
4teaspoonscalcium watercomes with Pomona Pectin(it's the reason it always jells!)
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begin heating water for a boiling water bath in a canner
wash 6 half pint jars and matching lid assemblies
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
and return to a boil
mix the pectin with the sugar
and stir into the jam
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.”