Carrot Cake Jam {canning & preserving}
"Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, our Carrot Cake Jam tastes just like carrot cake. Perfect to spread on biscuits, breads, muffins and scones, or even appetizers, for Easter breakfast or brunch!..."
INGREDIENTS
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2 cups (200 grams) finely grated peeled carrots, about 4 medium
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1 cup (about 130 grams) finely diced peeled tart apple, such as Granny Smith or Honeycrisp, about 1 medium to large
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1 (20-ounce/567-gram) can crushed pineapple, including juice, such as Dole®
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3 tablespoons (45 ml) freshly squeezed lemon juice
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1 teaspoon fine-quality ground cinnamon, such as McCormick® or Penzeys
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½ teaspoon freshly grated whole nutmeg
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½ teaspoon ground cloves, such as McCormick®
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1 (1.75-ounce/49- to 57-gram) package regular powdered fruit pectin
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4 cups (800 grams) organic granulated cane sugar
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1 tablespoon (15 grams) unsulphured molasses, such as Grandma’s®
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½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
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¼ cup (30 grams) flaked coconut, optional (can use fresh or unsweetened shredded)
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2 tablespoons finely chopped crystallized ginger, optional
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Special Equipment & Supplies
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6 to 7 (8-ounce/250 ml) half-pint canning jars with lids and rings, such as Ball®
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Canning Kit with Boiling-Water Canner
Comments & Reviews
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