Here’s my 2nd carrotty contribution to Tigress’ Can Jam. For those who don’t know: each month we focus on a certain fruit or vegetable and find interesting recipes to waterbath can it. This month’s focus is: CARROTS.
As I don’t like pickles, it had to be something sweet. My first project was a Persian carrot jam with orange and cardamom, and now this 2nd project is a carrot cake jam. I adapted it from Ball Complete Book of Home Preserving.
The fruit/ vegetables used in this jam are carrots, pears and pineapple. I don’t know if these are the ingredients that go into an American carrot cake. If so, please send me a recipe because the jam is fantastic!
Recipe: (adapted from Ball Complete Book of Home Preserving)
- 1 1/2 cups finely grated peeled carrots
- 1 1/2 cups chopped cored peeled pears
- 1 3/4 cups canned pineapple, including juice
- 3 tblsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 package regular powdered fruit pectin (instead of pectin, I used about 4 tsp locust bean gum – also known as carob gum or carob bean gum, which can be used as a thickening agent)
- 6 1/2 cups granulated sugar (I cut the sugar back to 3 cups)
- I added 2 tsp of citric acid (not called for in the recipe)
- Mix everything but sugar, locust bean gum and citric acid in a deep saucepan.
- Bring to a boil.
- Lower heat, cover and boil gently for 20 minutes, stirring every once in a while.
- Purée everything (this is not called for in the recipe).
- Add locust bean gum, bring to a boil and stir frequently.
- Add sugar, boil hard and stir frequently for 1 minute.
- Add citric acid.
- Remove from heat.
I then checked the pH level with a test stick – it was 3,6. Good enough, so I ladled the jam into hot, sterilized jars, closed the jars, put them in my electric waterbath canner and processed them for 10 minutes at 90°C.
Some people on the internet said that this jam was leaning slightly towards the pineapple taste. I can’t confirm that at all. I thought the cinnamon was kind of dominant, but I really liked it because I’m a big fan of cinnamon. As you see in the recipe, I cut down on the sugar drastically – I didn’t even use half of the amount that was called for. And still, the jam was pretty sweet, so I would use even less sugar next time. This jam is really good, so get the ingredients and some jars and make this jam.
Check out some fellow canners’ carrot posts here (stay tuned):
- Sara’s Pickled Baby Carrots with Oregano and Peppers
- Elle’s Carrot and Onion Sandwich Slaw
- Annette’s Vietnamese Carrot and Parsnip Pickles
- Alison’s Celestial Carrot Marmalade & Carrot Cake Conserve
- Sarah’s Spicy Pickled Carrots