Friday, June 22, 2012

Tea and Toast with Carrot Cake Jam

Mmmmm....I just finished my breakfast and it was good!  I had tea and toast with Carrot Cake Jam that I made yesterday afternoon.

Carrot Cake Jam!  It tastes just like carrot cake and is filled with carrots, pineapple, pears and a little cinnamon, nutmeg and clove.   All of these yummy flavors combined in a spreadable jam.

I put up nine jars of the jam (five 1/2 pint size and 4 gift size (4 ounce) jars)  I'll label and store them today.  I think this jam is going to be fabulous this fall as filling in cookies and cakes, on pancakes (oh yes!!), on toast and biscuits and maybe even heated and drizzled over ice cream. 

I discovered the recipe on the Ball Canning and Preserving website HERE.

Carrot Cake Jam

1-1/2 cups finely grated peeled carrots
1-1/2 cups chopped cored peeled pears
1-3/4 cups chopped pineapple, including juice
3 Tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
6 Tbsp Ball® RealFruit™ Classic Pectin
6-1/2 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands


1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3.) ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


And is it good?  I think my empty plate says it all.

Until next time,


1 comment:

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