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.
Provided by Laura
Categories Breakfast Recipes
Time 50m
Number Of Ingredients 11
Steps:
- 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
Nutrition Facts : ServingSize 5 pints
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
LOW SUGAR CARROT CAKE
This low sugar carrot cake is simple to make and contains approx. 40% less sugar than most carrot cake recipes. It comes with a light and fluffy frosting that's made using a combination of cream cheese, ricotta and a hint of orange.
Provided by Monika Dabrowski
Categories Dessert
Time 52m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm (9.5 inch) pan and line with parchment paper (so it sticks out at opposite sides). Dust the 2 sides without the paper with flour. Set aside.
- In a bowl combine the flour, baking powder, soda, spices and salt and stir thoroughly using a whisk.
- In another bowl whisk together the oil, sugar, eggs and vanilla extract until thoroughly combined.
- Stir in the grated carrot and pecans.
- Pour in the dry ingredients and stir just to combine. The mixture will be lumpy.
- Pour the batter into the prepared pan, smooth out the top a and bake in the centre of the oven for 40-45 minutes (it is ready when a toothpick inserted into the middle comes out clean).Remove from the oven and set aside to cool completely.
- To make the frosting beat all the ingredients until fluffy (1-2 minutes). Refrigerate for an hour if possible. Spread over the cake, scatter a tablespoon of finely chopped pecans and serve.
Nutrition Facts : ServingSize 1 serving, Calories 346 kcal, Carbohydrate 38 g, Protein 7 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 54 mg, Sodium 169 mg, Fiber 2 g, Sugar 19 g
LOWER-SUGAR CARROT CAKE JAM
Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day!
Provided by YummySmellsca
Categories Vegan
Time 50m
Yield 3 1/2 cups, 28 serving(s)
Number Of Ingredients 14
Steps:
- In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
- Bring to a boil over high heat, stirring frequently.
- Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
- Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
- Bring back to a boil, stirring frequently.
- Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.
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.
CARROT CAKE JAM
Make and share this Carrot Cake Jam recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 1h10m
Yield 6 1/2 pints
Number Of Ingredients 9
Steps:
- Mix everything BUT sugar and pectin in pan.
- Bring to a boil.
- Bring down to a simmer for 20 minutes, stirring every once in while.
- Add pectin and bring to a boil.
- Add sugar bring to a rolling boil.
- Take off heat.
- Fill hot sterile jars.
- Put lids on.
- Water bath for 10 minutes.
Nutrition Facts : Calories 920.6, Fat 0.3, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 237.7, Fiber 3.3, Sugar 231.5, Protein 0.8
TERI'S CARROT CAKE JAM
Yield 6 jars
Number Of Ingredients 10
Steps:
- Mix all ingredients except sugar and pectin in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly. Remove from heat. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on towels to cool; check for seals. Tip: Don't toss plain kraft paper bags...tuck in sheets of cheery tissue paper, tie on a ribbon and they become charming gift bags in no time at all!
Nutrition Facts : Nutritional Facts Serves
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