Carrot Cake Jam
This post is sponsored by the makers of Ball® home canning products.*
Carrot Cake Jam - a recipe from the makers of Ball® home canning products (original recipe here).
Carrot cake. Some may associate it with spring, but truly (in my neck of the woods) carrots are a fall harvest vegetable. They are delicious in hearty fall stews, glazed in honey and enjoyed as a side dish with many meals. However, my favorite way to enjoy them is in sweets. Each year growing up I did something odd, I requested carrot cake with cream cheese frosting for my October Birthday. Now, I'm all grown up and I make my very own cake each year. Something that brings me great joy. I will be making a carrot cake this year in a very surprising shape and using this jam between each cake layer to really drive home that delicious flavor!
I am also so very excited about having carrot cake on toast, biscuits, and even a glazed meat or two all winter long! Don’t worry, I’ll share with my neighbors and friends, too! With them being dressed up this cute in their little quilted jars how could I not? I plan to bring a jar to each Thanksgiving dinner we attend this year! Want the recipe? Keep scrolling!
Ingredients:
1-1/2 cups finely grated peeled carrots
1-1/2 cups chopped cored peeled pears
1-3/4 cups canned pineapple, including juice
3 Tbsp bottled 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
Directions:
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
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.
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.
Ladle hot carrot cake jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
