Oh my... this stuff is crazy good! Pineapple, pears, apples, coconut, pecans, craisins and shredded carrots along with cinnamon, cloves and nutmeg all combined into an unbelievably incredible
...............really, what's there NOT to like? This is one of the most fun, unique and delicious recipes I have tried lately. I found it on the Ball Canning website and the minute I saw the name, I knew I had to give it a try. I wasn't disappointed! - the first taste had me quite smitten and, while I was only going to have a tiny taste, I proceeded to enjoy two rather large pieces of toast slathered with butter and this yummy spread - I just sort of lost my brains a bit. :)
Carrot Cake Jam would be a fabulous gift idea, wonderful on a breakfast buffet paired with a platter of fresh-from-the-oven biscuits, scones or muffins and amazing on morning yogurt with a sprinkle of this Delicious Healthy Granola. I am thinking of zillions of other fun ways to use this lovely condiment. Check back on Monday for unique, simple appetizer you can wow your guests with at your next gathering.
P.S. I'm giving the directions from the Ball Canning website for the jam, which I've adapted a bit, but check out my easy (lazy) way to make it at the end of the post.
Carrot Cake Jam
Ingredients
1-½ cups finely grated peeled carrots
1-½ cups chopped cored peeled pears or apples I like to use a combination of pears and apples, but either one is good on it's own.
1-¾ cups canned pineapple tidbits, including juice
craisins 1/2 cup, roughly chopped
3 tablespoons lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup coconut
½ cup toasted pecan pieces
1 package powdered fruit pectin, I used Sure Jell
6-½ cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands
Directions
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, craisins, 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. Add pecans and coconut and stir. 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.
Notes:
I don't go through all the water canning business. I learned this trick from my mom - I just make the jam, ladle it into clean jars, cover and let it sit out for the 24 hours to "set". Then I refrigerate whatever I will use in the next few weeks and freeze the rest. It lasts forever in the freezer! Just make sure that if you're giving this jam away your blessed recipient knows to either keep it refrigerated or store it in the freezer - lazy? yes - easy? YES!
1-½ cups finely grated peeled carrots
1-½ cups chopped cored peeled pears or apples I like to use a combination of pears and apples, but either one is good on it's own.
1-¾ cups canned pineapple tidbits, including juice
craisins 1/2 cup, roughly chopped
3 tablespoons lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup coconut
½ cup toasted pecan pieces
1 package powdered fruit pectin, I used Sure Jell
6-½ cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands
Directions
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, craisins, 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. Add pecans and coconut and stir. 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.
Notes:
I don't go through all the water canning business. I learned this trick from my mom - I just make the jam, ladle it into clean jars, cover and let it sit out for the 24 hours to "set". Then I refrigerate whatever I will use in the next few weeks and freeze the rest. It lasts forever in the freezer! Just make sure that if you're giving this jam away your blessed recipient knows to either keep it refrigerated or store it in the freezer - lazy? yes - easy? YES!
Adapted from the Ball Canning website
Oh my gosh, this looks absolutely decadent. I was a bit....dubious when I saw the title, but after looking at the list of ingredients, I'm sold. Wow. I have everything but the jars. This might just force me to the store! Thanks for sharing your find with us.
ReplyDeleteSeriously! You sure know how to tempt a foodie early in the morning.
ReplyDeleteI am ABSOLUTELY MAKING THIS! I have the jars and have been waiting to make some jam. I'll be a first timer! Although, am I missing something.. When do we put the pecans in the jam? At the end? Thank you!
ReplyDeleteChris, I have never seen anything like this. It sounds delicious:P I think it might be good with some cream cheese too-- carrot cake-n-cream cheese frosting?!
ReplyDeleteOh, thanks so much! You add them at the very end!
ReplyDeleteThis looks great, especially as carrot cake is a favorite at our house. You mention craisins in the opening description but I don't see them in the ingredients. I'm anxious to try this out!
ReplyDeleteWhat an intriguing title... the ingredients are very captivating too and it just looks gorgeous Chris.
ReplyDeleteThis jam is superbly delicious.
ReplyDeleteWhen I tasted this jam, I wanted to use a bowl and spoon for a large serving side for my own. Chris shared this with us and my night was made. This is delicious.
Where is a good place to buy canning jars?
Thanks Brenda! I'm so glad you enjoyed this fun teat! You can pick up canning jars at most grocery stores but I have found that Walmart has great prices and a really good selection of these jars.
ReplyDeleteI adore carrot cake and although I haven't yet mastered the art of jamming, I may just have to give this a try. I love all the ingredients in the recipe.
ReplyDeleteLooks beautiful and sounds delicious!
lovely jam and sounds delicious.. i need to make this to cheer up my mornings!
ReplyDeleteRicha @ Hobby And More Food Blog