Side Pannel
Carrot Cake Jam
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Serves: 7 half-pints
Carrot Cake Jam
- Recipe Submitted by maryjosh on 12/07/2016
Ingredients List
- 2 cups (200 grams) finely grated peeled carrots, about 4 medium
- 1 cup (about 130 grams) finely diced peeled tart apple, such as Granny Smith or Honeycrisp, about 1 medium to large
- 1 (20-ounce/567-gram) can crushed pineapple, including juice, such as Dole®
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 1 teaspoon fine-quality ground cinnamon, such as McCormick® or Penzeys
- ½ teaspoon freshly grated whole nutmeg
- ½ teaspoon ground cloves, such as McCormick®
- 1 (1.75-ounce/49- to 57-gram) package regular powdered fruit pectin
- 4 cups (800 grams) organic granulated cane sugar
- 1 tablespoon (15 grams) unsulphured molasses, such as Grandma’s®
- ½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
- ¼ cup (30 grams) flaked coconut, optional (can use fresh or unsweetened shredded)
- 2 tablespoons finely chopped crystallized ginger, optional
Directions
Prepare canner, jars and lids. See Notes section below for links to helpful tips.
In a large and deep stainless steel saucepan, combine grated carrots, diced apple, pineapple with juice, lemon juice and spices. Over high heat, bring mixture to a boil and stir frequently. Reduce heat to medium and cover. Boil gently, stirring occasionally (to prevent scorching), about 20 minutes.
Remove saucepan from heat and lid from saucepan. Immediately sprinkle in pectin and whisk briskly until completely dissolved. Return saucepan to high heat and bring to a boil, stirring frequently. Add sugar and molasses all at once and return to a full rolling boil, stirring constantly. Continue to cook at a full rolling boil, stirring constantly, for 1 minute. Remove saucepan from heat and skim off foam using a metal slotted spoon. Stir in vanilla and, if desired, coconut and/or crystallized ginger.
Carefully ladle hot jam into hot prepared (sterilized) jars, leaving ¼ inch (0.5 cm) headspace. Remove any air bubbles and adjust headspace if necessary by adding additional jam. Wipe rim clean and center lid on jar. Tightly screw band down until resistance is met and then increase to fingertip-tight.
Place sealed jars into canner, ensuring they are completely covered with water. Bring to a boil, first, and then process for 10 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool on wire racks and store.
In a large and deep stainless steel saucepan, combine grated carrots, diced apple, pineapple with juice, lemon juice and spices. Over high heat, bring mixture to a boil and stir frequently. Reduce heat to medium and cover. Boil gently, stirring occasionally (to prevent scorching), about 20 minutes.
Remove saucepan from heat and lid from saucepan. Immediately sprinkle in pectin and whisk briskly until completely dissolved. Return saucepan to high heat and bring to a boil, stirring frequently. Add sugar and molasses all at once and return to a full rolling boil, stirring constantly. Continue to cook at a full rolling boil, stirring constantly, for 1 minute. Remove saucepan from heat and skim off foam using a metal slotted spoon. Stir in vanilla and, if desired, coconut and/or crystallized ginger.
Carefully ladle hot jam into hot prepared (sterilized) jars, leaving ¼ inch (0.5 cm) headspace. Remove any air bubbles and adjust headspace if necessary by adding additional jam. Wipe rim clean and center lid on jar. Tightly screw band down until resistance is met and then increase to fingertip-tight.
Place sealed jars into canner, ensuring they are completely covered with water. Bring to a boil, first, and then process for 10 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool on wire racks and store.
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