Carrot Cake Jam is a delicious take on classic jam flavors, great as a filling for cakes and pastries or as a spread on toast or muffins. It is a sweet, fruity preserve that embodies the warm, spiced essence of carrot cake.
Ingredients: 4 cups grated carrots. 1 cup crushed pineapple drained. 1 cup granulated sugar. 1 cup brown sugar. 1 lemon, zested and juiced. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/4 cup chopped pecans or walnuts optional.
Instructions: In a large pot, combine grated carrots, crushed pineapple, granulated sugar, and brown sugar. Add lemon zest and juice, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to the pot. Stir well to combine all the ingredients. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat to low and simmer the jam, uncovered, for about 30-40 minutes, or until it thickens to your desired consistency. Stir occasionally. If using, stir in chopped pecans or walnuts during the last 5 minutes of cooking. Remove the pot from heat and let the jam cool slightly. Transfer the Carrot Cake Jam into sterilized jars, seal them, and process in a water bath canner for 10 minutes to ensure proper preservation. Allow the jars to cool completely before labeling and storing in a cool, dark place.
Prep Time: 20 minutes
Cook Time: 40 minutes
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