Carrot Cake Jam Recipe is a distinctive and delightful spread that encapsulates the essence of the traditional carrot cake in a jar.
This jam melds finely grated carrots, diced apples, and crushed pineapple with a medley of cozy spices such as cinnamon, nutmeg, and cloves.
The outcome is a sugary, spiced preserve that echoes the flavours of your beloved carrot cake but in a spreadable form. This charming jam is ideal for infusing a flavourful flair into your morning meal or sweet treat.
Smear it on toast, scones, or biscuits for a comforting breakfast indulgence, or utilise it as a topping for yogurt, ice cream, or cheesecake for a scrumptious dessert upgrade.
How To Prepare And Recipe Details
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Spread/Preserve
Cuisine: American
Calories: 50
Yield: 6 half-pint jars
Equipment Needed
- Large pot
- Grater
- Mixing bowls
- Wooden spoon
- Canning jars with lids
- Canning pot or large stockpot for water bath
Ingredients
- 2 cups finely grated carrots
- 1 cup finely chopped peeled apples
- 1 can (20 ounces) crushed pineapple, untrained
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 package (1.75 ounces) powdered fruit pectin
- 6 cups granulated sugar
How To Make Carrot Cake Jam Recipe?
Preparing the Jam
1. Prepare the Ingredients: Grate the carrots and chop the apples finely. Ensure all ingredients are ready before starting the cooking process.
2. Combine the Ingredients: In a large pot, combine the grated carrots, chopped apples, crushed pineapple with its juice, lemon juice, cinnamon, nutmeg, and cloves. Stir well to mix all the ingredients thoroughly.
3. Cook the Mixture: Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat and let it simmer for 15-20 minutes, or until the carrots and apples are tender.
4. Add Pectin and Sugar: Stir in the fruit pectin until fully dissolved. Bring the mixture back to a rolling boil. Add the sugar all at once, stirring continuously until the sugar is completely dissolved. Return to a full rolling boil and boil for 1-2 minutes, then remove from heat.
5. Fill the Jars: Ladle the hot jam into prepared canning jars, leaving about 1/4-inch head space at the top. Wipe the rims of the jars with a clean, damp cloth, place the lids on top, and screw on the bands until fingertip-tight.
6. Process the Jars: Place the jars in a canning pot or large stockpot with enough water to cover the jars by at least an inch. Bring the water to a boil and process the jars for 10 minutes. Carefully remove the jars from the water and let them cool on a towel or cooling rack.
Storage And Serving
1. Storing the Cake
Store the finished carrot cake in an airtight container in the refrigerator for up to one week. The flavours often improve after a day or two, as the ingredients meld together.
2. Freezing
To freeze, wrap individual slices or whole cake layers tightly in plastic wrap and then in aluminium foil. Freeze for up to three months. Thaw in the refrigerator overnight before serving.
3. Serving Suggestions
Carrot cake is delicious on its own but can be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A hot cup of coffee or a glass of cold milk also complements the rich flavours perfectly.
Tips And Variations
1. Expert Tips
Grate Finely: Ensure the carrots are finely grated to create a smooth texture in the jam.
Check Consistency: If the jam seems too runny, you can simmer it a bit longer to achieve the desired consistency.
Sterilize Jars: Make sure to sterilise your canning jars properly to prevent any contamination.
2. Delicious Variations
Add Nuts: Stir in 1/2 cup of finely chopped walnuts or pecans for added texture and flavour.
Spice Mix: Experiment with different spice blends, such as adding a pinch of ginger or allspice.
Less Sugar: For a less sweet version, you can reduce the sugar slightly, but be aware that it might affect the preservation quality.
Conclusion
Creating homemade Carrot Cake Jam Recipe is a wonderfully pleasant experience that encapsulates the comforting essence of a traditional carrot cake in a versatile spreadable form.
This distinct jam harmonies the sweetness of carrots, apples, and pineapple with the cozy notes of cinnamon, nutmeg, and cloves, resulting in a delightful treat suitable for various occasions.
I trust you will take pleasure in preparing and sharing this delightful Carrot Cake Jam with your loved ones.
It serves as a lovely way to retain the flavours of fresh ingredients and craft something extraordinary that can be savoured throughout the year.
Enjoy the canning process, and may your kitchen be enriched with the delightful fragrance of this flavourful jam!
Carrot Cake Jam Recipe
Equipment
- Large pot
- Grater
- Mixing bowls
- Wooden spoon
- Canning jars with lids
- Canning pot or large stockpot for water bath
Ingredients
- 2 cups finely grated carrots
- 1 cup finely chopped peeled apples
- 1 can 20 ounces crushed pineapple, untrained
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 package 1.75 ounces powdered fruit pectin
- 6 cups granulated sugar
Instructions
- Prepare the Ingredients: Grate the carrots and chop the apples finely. Ensure all ingredients are ready before starting the cooking process.
- Combine the Ingredients: In a large pot, combine the grated carrots, chopped apples, crushed pineapple with its juice, lemon juice, cinnamon, nutmeg, and cloves. Stir well to mix all the ingredients thoroughly.
- Cook the Mixture: Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat and let it simmer for 15-20 minutes, or until the carrots and apples are tender.
- Add Pectin and Sugar: Stir in the fruit pectin until fully dissolved. Bring the mixture back to a rolling boil. Add the sugar all at once, stirring continuously until the sugar is completely dissolved. Return to a full rolling boil and boil for 1-2 minutes, then remove from heat.
- Fill the Jars: Ladle the hot jam into prepared canning jars, leaving about 1/4-inch head space at the top. Wipe the rims of the jars with a clean, damp cloth, place the lids on top, and screw on the bands until fingertip-tight.
- Process the Jars: Place the jars in a canning pot or large stockpot with enough water to cover the jars by at least an inch. Bring the water to a boil and process the jars for 10 minutes. Carefully remove the jars from the water and let them cool on a towel or cooling rack.