The Carrot cake jam recipe is a sweet and delicious spread made by boiling ghee and sugar with carrots, raisins, walnuts, orange zest, cinnamon sticks, or spicy green tea leaves. Carrot cake jam is used topping on buttery biscuits or other breakfast pastries.
The carrot cake jam recipe is a sure treat for adults and children to delight the senses. It’s the perfect addition to carrot cake recipes as well.
The Carrot cake jam recipe is like a jam, but it is made of carrots and infused with the cake flavors. It is a sweet treat that looks fancy and tastes rich.
How to make a Carrot cake jam recipe?
Preparation Time: 30 mins
Cooking Time: 35 mins
Total Time: 1 Hour 5 minutes
Number of servings: 12
Yield: 8 half-pints
Ingredients for Carrot cake jam recipe:
- 1 can {20 ounces} unsweetened crushed pineapple (undrained)
- 1–1/2 cups shredded carrots
- 1–1/2 cups chopped peeled ripe pears
- 3 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 package {1-3/4 ounces} powdered fruit pectin
- 6–1/2 cups sugar
Instructions for Carrot cake jam recipe:
Step 1: Place walnuts in a large nonstick skillet. Toast over medium heat for about 7 minutes or until lightly browned, stirring occasionally. Take out and set aside.
Step 2: Prepare the carrots and pears in a 2-quart saucepan. Set aside.
Step 3: Heat the fruit juice, sugar, lemon juice, cloves, cinnamon, and nutmeg in a 4- to 6-quart saucepan until clear; constantly stir over medium heat until sugar dissolves to avoid scorching. Remove from heat and set aside.
Step 4: Stir the fruit pectin into the sugar mixture until well blended.
Step 5: Add pineapple to the carrot mixture and mix. Stir in sugar mixture, constantly stirring until well blended. Bring to a full rolling boil over high heat, stirring constantly.
Step 6: Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam; discard. Cool quickly by placing the pan in a large bowl of ice water for about 5 minutes or until the jam thickens (about 115°F).
Step 7: Spread the jam into a half-pint (oz) food jar. Cover tightly and refrigerate for at least 1 hour before using. Makes 2 to 3 half pints (oz).
Step 8: Store in the refrigerator for up to 6 weeks.
Serving Suggestion:
Jam is delicious on buttery biscuits or sour cream scones with honey or jam; it’s also great for angel food, rice cake, pound cake, and even sandwich bread.
Nutrition Facts of Carrot cake jam recipe
| Nutrition | Amount |
|---|---|
| Calories | 103 |
| Fat | 1 g |
| Saturated fat | 0.5 g |
| Cholesterol | 0 mg |
| Carbohydrates | 25 g |
| Fiber | 1 g |
| Protein | 1 g |
| Sodium | 1 mg |
7 Amazing Benefits of Carrot cake jam recipe
1. Carrot cake jam recipe is great for weight loss and maintaining a healthy weight.
2. Carrot cake jam recipe is good for diabetes or blood sugar control because it is low in fat, high in fiber, and high in protein. The carrot cake jam recipe is great for blood circulation because it contains vitamin A.
3. Carrot cake jam recipe improves digestion. It helps to relieve gas or bloating problems because it contains the essential digestive enzymes pectin, which breaks down food into small pieces to avoid indigestion.
4. Carrot cake jam recipe is good for treating a cold or the flu because it contains vitamin C, which prevents infection and supports the immune system.
5. Carrot cake jam recipe helps treat asthma because it contains beta-carotene, which dilates airways to help you breathe more easily.
6. Carrot cake jam recipe is good for treating cancer because it contains beta-carotene, which helps treat cancer.
7. The carrot cake jam recipe is good for psoriasis because it contains vitamin A, which helps eliminate dandruff and other skin problems.
Can I make a carrot cake jam recipe with apples?
Yes, you may use apple instead of pears, but only if you like. Chopped apples tend to separate quickly and clump up when the jam is set.
If you prefer the consistency of applesauce, use chopped apples and leave them out after heating (in a double boiler or on top of the stove) until they’re soft (about 15 to 20 minutes), mash them, then add them back into the pan and incorporate with the rest of the recipe as directed.
Is the carrot cake jam recipe exactly?
No, it’s not exactly. The perfect consistency of the carrot cake jam recipe is firmer than applesauce but not as firm as preserves. If you like a chunky jam, mash the carrots and pears in the saucepan with a potato masher to release their juices before boiling.
Can I use orange juice instead of lemon juice?
Sure, you may use orange juice in place of lemon juice. If you prefer that flavor profile, you may substitute lemon or lime juice for orange juice.
How long do I preserve the carrot cake jam recipe?
You may preserve the carrot cake jam recipe in a heat-resistant pint mason jar like this or in a half-pint mason jar, which is the standard size for jam. You should safely store the carrot cake jam recipe at room temperature for no more than 6 months. If you keep it in the refrigerator, you may keep it safely at room temperature for up to 1 year.
Do I need a candy thermometer for the carrot cake jam recipe?
No, you do not need to use a thermometer. Bring the jam to a boil over high heat. Constantly stir and boil hard for 1 minute.
Remove from heat and skim off foam with a spoon. Boil hard for 1 minute more; remove from heat and skim off foam again.
Boil again until the mixture reaches 220–250°F on a candy thermometer (212°F–228°F if using metric). Cool quickly by placing the pan in a bowl of ice water (this method will produce a firmer jam since the natural gelatin in the fruit juice acts as a stabilizer).
Can I make a carrot cake jam recipe without pectin?
Yes, you may use powdered fruit pectin if you don’t have fresh fruit. However, condensed or powdered pectin generally lowers the amount of sugar and overall yield.
Conclusion
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Hi, I’m Mary, and I’m a cake maker here at Cakerecipenow.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!
