Carrot Cake Freezer 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
CARROT CAKE FREEZER JAM
I received this yummy jam in a newsletter from the Ball Canning website. Project Supplies You Will Need: Strainer, Ladle, Funnel and 5 Plastic (8 oz) Freezer Jars
Provided by Mom2Rose
Categories Breakfast
Time 55m
Yield 5 1/2 pints, 20 serving(s)
Number Of Ingredients 8
Steps:
- Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
- Set aside.
- Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
- Set pineapple aside.
- Combine reserved pineapple juice, carrots and apple in a medium saucepan.
- Bring to a boil over medium-high heat, stirring occasionally.
- Cover and reduce heat and simmer 5 minutes.
- Add pineapple.
- Crush fruit mixture with a potato masher.
- Allow to cool, about 15 minutes.
- Add fruit mixture to pectin mixture.
- Stir 3 minutes.
- Ladle jam into clean jars to fill line.
- Twist on lids.
- Let stand until thickened, about 30 minutes.
- Refrigerate up to 3 weeks or freeze up to 1 year.
- Yield: 5 (8 oz) half pints.
Nutrition Facts : Calories 86.5, Fat 0.1, Sodium 8.1, Carbohydrate 22.3, Fiber 0.9, Sugar 20.9, Protein 0.3
CARROT CAKE JAM
For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! -Rachelle Stratton, Rock Springs, Wyoming
Provided by Taste of Home
Time 45m
Yield 8 half-pints.
Number Of Ingredients 9
Steps:
- Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
FREEZER CARROT CAKE
This old standby from the 1960's freezes beautifully, frosting and all. Watching fat consumption? Replace up to half the oil with applesauce. Moist and flavorful, it's a Ewer family favorite!
Provided by kineline
Categories Dessert
Time 15m
Yield 2 large cakes or 4 small cakes, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch sheet cake pans (or 4 9-by-9 inch square cake pans).
- Using large stand mixer (like Kitchen-Aid brand), combine all dry ingredients until thoroughly mixed. Add carrots, oil (or oil and applesauce) and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans.
- Bake at 325 degrees until the cake centers spring back when touched lightly--about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.
- Cream Cheese Icing: Allow 2 3-ounce packages of cream cheese and one (1/2 cup) stick of butter to come to room temperature. Place in mixer bowl, and beat on high speed until combined. Add 2 teaspoons vanilla and 4 cups powdered sugar. Beat at medium-high speed until light and fluffy--2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting with chopped walnuts.
- Serves/Yields: 12 - 15 servings (two large cakes or 4 small cakes).
- Prep. Time: 15 minutes.
- Cook Time:
- Category: Freezer Cooking.
- Difficulty: Easy.
Nutrition Facts : Calories 1172.9, Fat 61.8, SaturatedFat 14.6, Cholesterol 160, Sodium 865.9, Carbohydrate 147.9, Fiber 4.1, Sugar 109.9, Protein 12.2
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