Carrot Cake Jam
Oh how I love carrot cake, let me count the ways…sheet cakes and layer cakes, moon pies and pudding, even in french toast! The possibilities are endless when you are inspired by this outstanding dessert!
Carrot Cake From KelloggsKitchens
Towering Praline Carrot Cake from Doughnut Diva
Carrot Cake Moon Pies from irishinomom
Carrot Cake Pudding from linwilli
Carrot Cake French Toast from goldenchef
Recently, while thumbing through one of the latest Better Homes and Gardens Special Interest Publications, I came upon this recipe for “Carrot Cake Jam.” Without hesitation I marked the page and headed straight for the farmer’s market. The Canning magazine recommends, “slather this jam onto pieces of toast with a little cream cheese and your breakfast will taste like dessert!”
I am here to tell you, it is 100% true! With only 48 calories per tablespoon, this recipe is a unique way to satisfy your sweet tooth for breakfast or any time of day.
2 cups finely shredded carrots (4 medium)
1 cup finely chopped, peeled pear (1 medium)
1 15-ounce can crushed pineapple (juice pack), undrained
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1.75 ounce package regular powdered fruit pectin
4 cups granulated sugar
2 cups packed brown sugar
1/4 cup flaked coconut or raisins (optional)
1 teaspoon vanilla
1. In a 4 to 6 quart heavy pot, combine carrots, pear, pineapple with the juice, lemon juice, cinnamon, and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin; stir until pectin dissolves.
2. Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.
3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 7 half-pints.
Per tablespoon: 48 calories, 0 g fat (0 g sat. fat), 0 mg cholesterol, 3 mg sodium, 13 g carbohydrates, 0 g fiber, 0 g protein
Check out these other bloggers who have found ways to enjoy carrot cake for breakfast!
And, of course, there is always room for cupcakes!
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