Thursday, August 4, 2011

Carrot Cake Jam - the trial run

I have the Gooseberry Patch Christmas book 12 and in it was a interesting idea for Jam. It's Carrot Cake Jam. I was looking at food options for gifts this year and this sounded good and different. It was pretty straight forward all you need it:
1 1/2 C carrots peeled and shredded
1 1/2C pears cored, peeled and choopped
14oz can crushed pineapple
3T lemon juice
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
3oz liquid pectin
6 1/2 C sugar
6 1/2 pint canning jars w/ lids serilized. (mine made much more than 6 jars)

This picture is minus the sugar, somehow I forgot to get sugar. It calls for fresh pears but I couldn't find any so I went w/ canned it worked out fine.

Mix all the ingredients except pectin and sugar in a large sauce pan. Bring to a boil over med heat. Reduce heat to Med-low; simmer for 20 min stirring occasionally.
Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil stirring constantly. Remove from heat.
Pour into hot sterillized jars leaving 1/2 inch headspace. Secure with lids. Cool and store in fridge up to 3 weeks.

 Here is a pict of it after it has set for the night. It has a good flavor it's sweet yet the spices give it a little kick. Interesting mix but i like it.

1 comment:

Mel said...

I have never heard of this, but it sure looks good.