Canadian Spiced Carrot Jam Recipes
CARROT CAKE JAM
One of the best jam recipes I have ever made... Tastes almost exactly like the cake!
Provided by Mary Jane Brown
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h56m
Yield 64
Number Of Ingredients 11
Steps:
- Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
- Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
- Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.8 g, Fat 0.5 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.4 g, Sodium 2.3 mg, Sugar 22.9 g
SPICED CARROTS
Carrots cooked in wine with raisins and spices.
Provided by Beth Bean Fox-Ebert
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
- Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g
LEMON AND CARROT JAM
Make and share this Lemon and Carrot Jam recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 40m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Cut carrots into 1/2 inch slices.
- Cook carrots until tender; drain and sprinkle with sugar and lemon zest.
- Add 2/3 cup water to carrot mixture.
- Cook over very low heat--add water to keep from burning.
- Add lemon juice or sugar as needed.
- Simmer till the syrup is thick and carrots are almost transparent
- Serve with beef.
Nutrition Facts : Calories 647.3, Fat 0.4, SaturatedFat 0.1, Sodium 105.7, Carbohydrate 165.7, Fiber 4.2, Sugar 157.9, Protein 1.4
CANADIAN SPICED CARROT JAM
Make and share this Canadian Spiced Carrot Jam recipe from Food.com.
Provided by dicentra
Categories Canning
Time 1h15m
Yield 4 half pints
Number Of Ingredients 4
Steps:
- Place all the ingredients in a saucepan.
- Slowly bring to a boil over medium low heat, stirring constantly. Then, stirring often, cook over low heat 30 to 40 minutes, or until mixture is as thick as jam.
- Pour into prepared jars leaving a 1/4" headspace.
- process jars in a
- boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 633, Fat 0.3, SaturatedFat 0.1, Sodium 88.3, Carbohydrate 162.2, Fiber 3.6, Sugar 155.7, Protein 1.2
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