carrot cake jam, wha?

my goodness, whoever heard of such a thing as carrot cake jam? not me. i think it’s it’s just ridiculous. and delicious. i really thought i was not going to like it but i do. i’m imagining a whole mess of this on top of another whole mess of cream cheese on top of…well, you get the idea. i needed to preserve something with carrots as per the can jam assignment for this month. i really thought about canning my mexican hot carrots and eventually i will. but i managed to intimidate myself out of it as the last time i made pickles and water bath canned them, they went as limp and colorless as an old rag doll.

i know what you’re asking yourself : does it really taste like carrot cake? the answer is yes. and no. i might’ve made a few changes if i was on top of it before i even put it all together. i would have left out the cloves. unnecessary and i don’t believe carrot cake generally includes cloves. the addition doesn’t seem out of place but it was confusing on the palate in this application. i also would have added some some coconut. yes, that would’ve made it perfect. as it stands, it almost reminds me more of morning glory muffins than carrot cake.

not that i’m complaining.

carrot cake jam (makes about 5-6 half pint jars)

adapted from ball complete book of home preserving

1 1/2 c  carrots, grated or matchstick-cut

1 1/2 c  pears, peeled, cored , cut into tiny dice

1 3/4 cup finely chopped pineapple with any collected juice

3 tbsp lemon juice

1 tsp cinnamon

1/2 tsp freshly grated nutmeg

1/4 tsp ground cloves

4 c granulated sugar*

put all ingredients into a heavy bottomed pan, bring to a boil and allow to simmer rapidly until mixture resembles molten sugared lava and mixture reaches about 220 degrees F on a candy thermometer. took me about 20-30 minutes. place a small amount on a plate that has been in the freezer for a bit, put back in freezer for 1 minute. it should be firm and wrinkle some when you touch it.

ladle mixture into sterilized jars and process in water bath for 10 minutes. allow to cool completely on counter, checking to be sure all jars have sealed properly.

* original recipe called for 6 1/2 cups of sugar (4 seemed sweet enough to my taste) and pectin, which i opted not to use.


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20 Comments

Filed under condiment, desserts

20 responses to “carrot cake jam, wha?

  1. Gorgeous pics and I love the idea of this. You made me want to make it and taste it, that’s for sure.

  2. Nice pictures. The jam looks awesome! I made the same jam and thought it was really delicious. Additionally I made a Persian Carrot Jam, which is really good, too!

  3. I like this idea of putting it on cream cheese. Maybe even on goat cheese? The coconut sounds like a great idea too–I love it in carrot cake. Great color in the jam!

  4. Frank M

    That’s crazy! Absurd!
    Where’s my jar??

  5. What a great concept-I love carrot cake so there’s no doubt I will be trying this jam recipe soon!

  6. YUM! What an incredible idea. Thanks for such a great post!

  7. this is no less than fifty kinds of awesome. what a truly terrific idea (three cheers for ball!), and you’ve given a lovely depiction of it!

  8. Looks SO yummy! What a great idea!

  9. Wendy

    I tried it on top of my waffles and now it’s all gone! Please send more soon.

  10. Tammi

    The recipe doesn’t call for any pectin; is that right? What kind of set did it have? I would love to make this!

  11. Julie

    I have a question… did you do the waterbath method? I just read that you aren’t supposed to do it with carrots…. but is it ok, since it’s not like we are pickling carrots….? I’ve never entered the world of canning, and I would hate to give my family the gift of botulism for christmas. Thank you!!

    • thecosmiccowgirl

      hi julie-

      you are right to wonder about the water bath processing method for carrots. it is absolutely fine to process pickled carrots this way and, according to ball, the acidity of the other ingredients (fruit, etc.) bring this jam to a safe level to water bath can. here’s a link to the book/recipe. i did notice that the color starts to suffer after a few months, so i would recommend suggesting to your recipients to consume within that time frame for a brighter, more appetizing jam. hope you enjoy!

      http://www.foodchannel.com/recipes/recipe/carrot-cake-jam/

  12. Jeska

    YUM! Sounds fab :)

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