Carrot Cake Jam | The Daily Dish

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Carrot Cake Jam

7 Comments | Written on August 31, 2011 at 5:00 am , by

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.

Carrot Cake Jam (click here to view and print recipe)

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!

Apple and Carrot Breakfast Cake from Simply Sugar and Gluten-Free @Amys_SSGF

Spiced Carrot Cake Smoothie from Teenage Taste

Carrot Cake Cinnamon Rolls from Healthy Food For Living @foodforliving

And, of course, there is always room for cupcakes!

Carrot Cake Cupcakes from Our Ordinary Life @ourordinarylife

7 Responses to “Carrot Cake Jam”

  • 1
    sove says:

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  • 2
    kathy gleghorn says:

    This just came up on my e-mail, and I am excited to try this. I love to can and freeze, so new recipes and ideas are always welcome. Please anymore ideas will be welcome. Thank-you

  • 3
    Pat Serio says:

    Is it safe to process this recipe in a pressure cooker – not canner? Except for the pineapple, I don’t see enough acid to make this a safe recipe for this method. Thanks.

  • 4
    Sarah says:

    To answer Pat Serrio. Yes this recipe is safe to water bath. Altough carrots on there own are not safe enough to water bath, this recipe has enough acid and sugar. Acid and sugar content both play a role in the safty of water bathed canned goods. The amount of acid in this jam (from the pears, pinneaple, lemon juice and even a little from the brown sugar) and of course both sugars do make this make this perfectly safe. I have a degree in culinary arts and put up jams, preserves and such throughout the year. I hope this helps. Enjoy.

    • Barbara says:

      To Sarah with the culinary arts degree – if one wanted to make a lower sugar jam using this recipe, how would you adjust the recipe? Would you add more lemon juice? And how much? This is your typical too much sugar jam recipe with 6 cups of sugar to maybe 4 cups of fruit. I’d like to make with Pomona’s Pectin but they advise freezing the jam to be safe. Do not recommend a water bath for less sugar. Not enough acid. I agree but couldn’t we boost the lemon juice and maybe even just use brown sugar for the carrot cake taste?

  • 5
    Gay Gourmet says:

    Can you slow cook this in a crock pot like with Apple Butter while omitting the pectin in order to cook it down? This recipe looks DELICIOUS and I am looking for something to do with all my carrots. Shoot me an email if you can, i’d love to discuss.

  • 6
    Pearl says:

    Can this be made low or no sugar? It really it good but we can do without so much sugar.

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