Monday, September 25, 2006

A couple of recipes

I've had a request for a couple of recipes. The Zucchini recipe from my Mom is probably well over 30 years old and is very delicious. The Carrot Cake Jam comes from a canning book.

Pineapple Zucchini Bread

3 medium eggs
1 3/4 cups sugar
1 cup oil
2 teaspoons vanilla
1 3/4 cups raw, grated zucchini
1 (14 oz) can crushed pineapple, drained
3 cups flour (I use whole wheat but white is fine)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts (optional)

Beat eggs until light and fluffy. Add sugar and beat until blended. Stir in oil, vanilla, zucchini, and pineapple. Sift dry ingredients and stir into egg mixture along with nuts.
Bake in two greased loaf pans at 350 degrees for 50 minutes.

Click here for Pineapple Zucchini recipe in PDF format.

Carrot Cake Jam

1 1/2 cups finely grated carrots
1 1/2 cups peeled, chopped pears
1 can (14 oz) crushed pineapple, undrained
3 tablespoons bottled lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon EACH of ground nutmeg and ground cloves
1 package Bernardin original fruit pectin
6 1/2 cups granulated sugar
2/3 cups chopped toasted pecans (optional)

Combine carrots, pears, pineapple (including the juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring occasionally. Measure sugar; set aside.
Whisk pectin into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Stir in pecans. Remove from heat; skim foam. Ladle into hot jar to within 1/4 inch of top rim. Remove air bubbles, wipe rim. Hot water bath for 10 minutes.
Yield about 6 250 ml (half pint) jars

I'd love anyone who makes these recipes to please leave me a comment and let me know how they turned out. I won first place for my zucchini bread and 2nd place for my carrot cake jam at our Fall Fair this year!

27 comments:

Katrina said...

Thank you for the recipes! These are so yummy!
I made both and whole family wants more. more more.I have a vegetarian bro in Law and I am making them for him and his non vegetarian wife for Christmas. We have this little competition thing each year. Last year she made Yucca candy. I am blowing her out of the water with these delights from you. Thanks a Million!

Judy said...

I just found your blog and I am loving it. I make pineapple zucchini bread every year. Have you ever added raisins to yours??? Yummy! Or leave out the pineapple and add some blueberries.
Oh man, now I'm hungry :-)

HuntressD said...

I just made your carrot cake jam yesterday and tried a "little" bit today, well, my three big ol' teenaged boys ate the whole batch on new bread! I did manage to lick off the spoon they used to spread the jam with, and it was delious! Everything worked like a charm for me. Tomorrow I am trying the zucchini bread.

I did try making the zucchini curd earlier today, but I don't have access to sure gel, or clear gel, so I canned it "runny" and plan on thickening it when I'm ready to put it in shells. I'll let you know how it turns out!

Thanks

Kisha! said...

Hi there - I made the jam and it was DELISH. Thanks for sharing! My kid who claims to hate carrot cake loved it and ate most of it. We served it on Almond pound cake from Tastefully simple and it was devine!

Thank you!

Kisha -Buffalo NY

Kansas A said...

Thanks Kisha! Glad you liked the jam :)

Chas. Brown Mouger said...

Just made this jam - delicious. It is a little sweet but I read that it tames a little as it sits. It will be great with a little sea salt and dry mustard as an accompaniment to Christmas pork loin!

Anonymous said...

Where do you find Bernardin? We only have Surjel in our part of the world in Southern Oklahoma.
Will SurJel work?
Thanks..this sounds wonderful!
Pat

Kansas A said...

Bernardin can be ordered online but I usually buy it in any of the grocery stores around here. SurJel would work fine as long as it's not sugarfree and just the basic kind I'm sure. :)

Anonymous said...

Thank you so very much for this wonderful recipe !! I gave it out as gifts at Christmas , and my family is begging for more ( it's only January ! ) . I could not find the Bernardin pectin , but my sure-jell worked fine . I cut the sugar in half after the first batch , and it still set up beautifully . This is giong to be a recipe tradition in our family thanks to you :) ~ Janice

Anonymous said...

Want to try the jam. Is the Bernardin pectin the dry mix or liquid?
sissy G, MT

Kansas A said...

Hi Sissy, I use the dry mix. :D

Veronica said...

Hey! I'm about to try to make the carrot cake jam. I'm making a double batch so I can give some away as prizes for an event I'm doing. Someone mentioned cutting the amount of sugar in half. Did that really work? Just wondering because 13 cups of sugar seems like an awful lot!! Even for a double batch! Can't wait to post how it turns out!!

Best,
Veronica

Kansas A said...

Veronica I don't know about cutting down the sugar, you might find it doesn't set well. If you do please let me know how it turns out! :)

Nathalie said...

It's very, absolutly fantastic!

Merci beaucoup!

Kelly said...

Have you ever used a homemade pectin? I am thinking of making an all natural/organic carrot cake jam using homemade pectin from apples. Any thoughts?

Kelly said...

Have you ever used homemade pectin? I want to make an organic carrotcake jam and I was planning on using homemade pectin from apples. Any thoughts?

Kelly said...

I am planning on making an organic carrotcake jam. I was going to use homemade organic pectin from apples. Have you ever used homemade pectin to make a jam?

Kattalyna said...

I want to make this recipe but fresh pears aren't yet in our stores. Sux to be in Canada...lol.

Can you use canned pears that were canned in water?

Melanie Bremner said...

these sounds delightful. I have been looking for new and inventive recipes for jams and jellies so I can get away from the additives and preservatives found in store bought ones. I can't wait to get started! I know they will taste good judging from all the other comments on here.

Congrats on winning awards for these. That is always a great motivator.

Kansas A said...

@Kelly, I would think that homemade pectic would be fine, although I've never used it.
@Kattalyna, Canned pears would work no prob.

Nora said...

I am really eager to try this recipe, it sounds fantastic, but I'm pretty new to jam making and am wondering how much pectin is in a packet exactly? (all the ones at my supermarket are different sizes)

Anonymous said...

I just want to thankyou so much for the carrot cake jam recipe.
I think its the best jam on earth! what should I try next?
The nuts made it!
Flee

Kansas A said...

Nora, the Bernardin pectin I buy is 57 grams.

Anonymous said...

I found that recipe in a magazine some years ago, at least 6 years ago, and made it. I'd have to find the recipe but it sounds very similar. It's quite yummy! It was one of the first things that I ever canned, they were my Christmas Gifts that year for everybody!

Shawnna C. said...

I was looking for recipes for homemade jam to make with a friend and came across this one. We needed to make a jam to enter into a contest for our areas Girl Scout Fall Picnic. Even though I do not like Carrot Cake I thought this sounded interesting. This was the first time we had ever made jam and we didn't even have all of the canning tools that everyone reccomends but we made it anyways. I LOVE it. It is so good and we won 2nd place in the contest (kind of that first place was ordinary strawberry though). Thank you for this recipe.

Anonymous said...

We made your carrot cake jam for our church bazzar. We sold out and many people are ordering for next year. Thank you so much!

Kansas A said...

That's great! I hope you make enough for next year! 😄