If you love the warm and comforting flavors of carrot cake, you'll definitely want to try this delicious and easy-to-make canned carrot cake jam recipe. Made with fresh grated carrots, apples, warm spices, and a hint of vanilla, this jam is perfect for spreading on toast, muffins, or as a topping for oatmeal or yogurt. Plus, it makes a great homemade gift for friends and family!
Yield: Approximately 4-5 half-pint jars
Ingredients:
- 4 cups grated carrots (about 6-7 medium carrots)
- 4 cups peeled and grated apples (about 4 medium apples)
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 cup fresh lemon juice
- 1 package (1.75 oz) powdered pectin
- 1 tsp pure vanilla extract
Instructions:
1. Prepare your canning jars and lids according to manufacturer instructions. Sterilize them and keep them hot until ready to use.
2. In a large, heavy-bottomed pot, combine grated carrots, grated apples, granulated sugar, brown sugar, spices, and lemon juice. Stir well and bring to a boil over high heat.
3. Reduce heat to medium and cook for about 30-40 minutes, stirring occasionally, until the mixture is thick and bubbly.
4. Sprinkle the pectin over the jam mixture and stir well to combine. Cook for an additional 5-10 minutes, stirring constantly, until the jam thickens and reaches a temperature of 220°F.
5. Remove the pot from heat and stir in the vanilla extract.
6. Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any spills or debris.
7. Place the lids on the jars and screw on the bands until they are fingertip-tight.
8. Process the jars in a boiling water bath for 10 minutes, making sure the jars are completely covered with water. Remove the jars from the water and let them cool completely.
9. Once the jars are cool, check the seals by pressing the center of the lid. If it doesn't pop, the jars are sealed and can be stored in a cool, dark place for up to one year.
Enjoy your delicious canned carrot cake jam on toast, muffins, or as a topping for your favorite breakfast foods. This recipe is perfect for gift-giving or for stocking up your pantry with a delicious and unique spread.
Tips:
- Grate the carrots and apples finely to ensure they cook evenly and produce a smooth jam texture.
- Use fresh and ripe produce for the best flavor. You can use any type of apple, but I recommend using sweeter varieties like Honeycrisp or Fuji.
- Adjust the spices according to your taste preferences. For a milder flavor, reduce the amount of spices or omit some of them entirely.
- Use a candy thermometer to ensure that the jam reaches the correct temperature during the cooking process.
- When processing the jars in a boiling water bath, use a rack or towel at the bottom of the pot to prevent the jars from touching the bottom and cracking.
- This recipe makes approximately 4-5 half-pint jars. If you want to make a larger batch, you can double the recipe
