Craving carrot cake but don’t want to bake a whole one? Look no further! This Carrot Cake Jam Canning Recipe lets you enjoy all the delicious flavors of carrot cake in a convenient, spreadable form. Imagine the sweet, spiced taste of your favorite dessert, perfectly preserved and ready to be slathered on toast, scones, or even used as a filling for pastries. This recipe transforms the traditional carrot cake into a delightful jarred treat, bringing a touch of homemade goodness to your everyday.
What is Carrot Cake Jam?
Have you ever wondered how certain dishes get their names? Take “carrot cake jam,” for example. Sounds a bit unusual, doesn’t it? Is it really cake in a jar? Or did some mischievous baker just decide to cause confusion at the breakfast table? The answer is yes and no! This isn’t literally blended cake (shudders!), but rather a jam skillfully crafted to mimic the flavors of a classic carrot cake.
Think of it as carrot cake, deconstructed and then lovingly reconstructed into a delicious, spreadable form. My grandma always used to say, “The way to a man’s heart is through his stomach,” and I wholeheartedly believe that applies to everyone when it comes to carrot cake. So, skip the baking time and try this recipe. You might just be surprised by how much you love this unique twist on a beloved dessert! Ready to spread some carrot cake joy? Let’s get canning!
Key Ingredients for Carrot Cake Jam:
Here’s the full list, with specific quantities:
- 4 cups grated carrots: Freshly grated carrots are essential for the base of the jam.
- 4 cups granulated sugar: Provides the sweetness and helps with the gelling process.
- ½ cup lemon juice: Adds acidity, brightens the flavor, and aids in pectin activation.
- 1 teaspoon ground cinnamon: The classic spice that gives carrot cake its warmth.
- ½ teaspoon ground nutmeg: Enhances the cinnamon and adds depth of flavor.
- ¼ teaspoon ground ginger: A touch of zing to balance the sweetness.
- ¼ teaspoon ground cloves: Adds a warm, aromatic note.
- ½ cup chopped walnuts or pecans (optional): For added texture and nutty flavor. Toasting the nuts lightly before adding them can deepen their flavor.
- (Optional) 1/2 cup shredded pineapple, well drained Adds some moisture and sweetness of the traditional carrot cake.
- 1 package (1.75 oz) powdered pectin: Essential for achieving the proper consistency. Pectin helps the jam set and thicken.
How to Make Carrot Cake Jam:
This Carrot Cake Jam brings the essence of carrot cake into a spreadable delight. It’s surprisingly simple, delivering a satisfying spoonful of spiced sweetness. It is a great alternative to cake but you still get the carrot cake flavors. Perfect on toast, biscuits, or as an ice cream topping, this jam is a versatile treat. The preparation time is about 20 minutes, followed by approximately 30 minutes of cooking and canning. Let’s get started!
Step-by-Step Instructions:
- Prepare the Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to fill.
- Combine Ingredients: In a large, heavy-bottomed pot, combine the grated carrots, sugar, lemon juice, cinnamon, nutmeg, ginger, and cloves. Stir well to ensure the sugar is evenly distributed. If you’re using nuts or pineapple, hold off adding them for now.
- Simmer: Bring the mixture to a gentle simmer over medium heat, stirring constantly to prevent sticking. Cook until the carrots are softened and translucent, about 15-20 minutes.
- Add Pectin: Whisk the pectin into the mixture quickly and thoroughly. Bring the jam to a full rolling boil that cannot be stirred down, and boil hard for 1 minute, stirring constantly.
- Add Nuts (Optional): If using, stir in the chopped nuts and shredded pineapple (well drained) in during the last minute of cooking as this will give additional texture.
- Test for Gelling: Remove a small spoonful of jam and place it on a chilled plate. Let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, continue to cook for a few more minutes and test again.
- Fill the Jars: Ladle the hot jam into the sterilized jars, leaving ¼ inch headspace. Wipe the jar rims clean with a damp cloth.
- Process in a Water Bath: Place the filled jars in a boiling water bath canner, ensuring the water covers the jars by at least 1 inch. Bring the water to a rolling boil and process for 10 minutes (adjust processing time for altitude—see FAQs below).
- Cool and Check Seals: Carefully remove the jars from the canner and place them on a towel-lined surface to cool. As the jars cool, you should hear a popping sound, which indicates the lids have sealed properly. Let the jars cool completely, about 12-24 hours. After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s properly sealed. If it flexes, refrigerate that jar and use it within a few weeks.
- Label and Store: Label the jars with the date and contents. Store in a cool, dark place for up to one year.
Why You’ll Love This Carrot Cake Jam
This Carrot Cake Jam recipe truly captures the essence of your favorite dessert in a spreadable form. The blend of spices creates a warm and comforting flavor, while the tender carrots add a subtle sweetness. Making jam at home is a fantastic way to save money compared to buying it from the store, and you can control the ingredients to suit your preferences, especially if you’re mindful of preservatives.
If you enjoy making homemade spreads, you might also like exploring our Apple Butter Recipe, which offers a similar level of homemade goodness with a different fruity twist. Give this recipe a try and experience the delightful flavors of carrot cake any time you want!
What to Serve Carrot Cake Jam With:
- Toast and Scones: A classic pairing. This jam elevates your morning toast or adds a delightful touch to warm scones.
- Biscuits: Spread it on warm, flaky biscuits for a comforting and flavorful treat.
- Ice Cream: Drizzle it over vanilla ice cream for a carrot cake-inspired sundae.
- Yogurt: Stir a spoonful into plain yogurt for a tasty and nutritious breakfast or snack.
- Cheese Board: Serve alongside soft cheeses like cream cheese or brie for a sweet and savory appetizer.
- Pancakes or Waffles: Use it as a topping instead of syrup for a unique breakfast experience.
Top Tips for Perfecting Carrot Cake Jam:
- Use Fresh Carrots: Freshly grated carrots provide the best flavor and texture. Avoid using pre-shredded carrots, as they tend to be drier.
- Adjust the Spices: Feel free to adjust the spices to your liking. If you prefer a stronger spice flavor, add a bit more cinnamon, nutmeg, or ginger.
- Toast the Nuts: Toasting the nuts before adding them to the jam enhances their flavor and adds a pleasant crunch.
- Control the Heat: Keep the heat at a medium-low simmer to prevent the jam from scorching or burning. Stir constantly to ensure even cooking.
- Don’t Overcook: Overcooking the jam can result in a tough or sticky texture. Cook just until it reaches the proper gelling point. Use the chilled plate test to check for doneness.
- Lemon Juice is Key: Don’t skip the lemon juice! It helps with the gelling process and adds a bright, tangy flavor that balances the sweetness.
- Sterilize Jars Properly: Properly sterilizing your canning jars is crucial for preserving the jam safely. Follow the instructions carefully to prevent spoilage.
Storing and Reheating Tips:
- Storing: Properly canned jars of Carrot Cake Jam can be stored in a cool, dark place for up to one year. Once opened, store in the refrigerator.
- Refrigerating: Opened jars of Carrot Cake Jam should be stored in the refrigerator and used within a few weeks. Always use a clean spoon to avoid contamination.
- Freezing (Not Recommended): While it’s not recommended to freeze commercially canned jam (due to changes in texture), homemade canned jam can be frozen if necessary. However, freezing may affect the texture and consistency of the jam, making it slightly more watery when thawed. Store in freezer-safe containers or jars. If you choose to freeze, use within 3-6 months, and thaw in the refrigerator.
- Reheating: No reheating is necessary! Carrot Cake Jam is best served at room temperature or chilled.
Final Thoughts:
This Carrot Cake Jam Canning Recipe is a delightful way to enjoy the flavors of carrot cake in a unique and convenient form. Whether you’re spreading it on toast, topping your ice cream, or adding it to a cheese board, this jam is sure to bring a touch of homemade sweetness to any occasion. Give it a try and experience the taste of dessert in a jar!
FAQs:
Can I use a sugar substitute in this recipe?
- Using a sugar substitute may affect the gelling process, so it’s not recommended. Regular granulated sugar works best.
What if my jam doesn’t set?
- If your jam doesn’t set properly, you can try recooking it with more pectin. Follow the instructions on the pectin package for recooking jam.
How long does the boiling water bath process need to be at higher altitudes?
- For altitudes of 1,001 to 3,000 feet, process for 15 minutes.
- For altitudes of 3,001 to 6,000 feet, process for 20 minutes.
- For altitudes of 6,001 to 8,000 feet, process for 25 minutes.
- For altitudes of 8,001 to 10,000 feet, process for 30 minutes.
Can I use pre-shredded carrots?
- While you can use pre-shredded carrots in a pinch, freshly grated carrots are highly recommended for the best flavor and moisture. Pre-shredded carrots tend to be drier and may not provide the same quality.
Is it necessary to add the nuts?
- No, the nuts are optional. If you don’t like nuts or have allergies, you can easily omit them without affecting the overall recipe. Adding pineapple is also optional.
Can I double the recipe?
- Yes, you can double the recipe, but be sure to use a large enough pot to prevent boil-overs. Also, ensure you have enough jars ready for canning.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest