Thursday, October 25, 2007

Recipe for Carrot Cake Jam, watch out hips!

This jam truly tastes like a slice of carrot cake! I've blogged the recipe before and now here's a picture.



All other jams and jellies made will now wait in the pantry cupboard until the very last jar of carrot cake jam is gone, although this year I've canned way too much so I'll have to sneak a different jar out every once in awhile. The recipe is great for using up those last bit of pears going soft and a few carrots from the garden. Add a few spices, a box of pectin, a bit of lemon juice, and a ton of sugar and you've got it made :) For complete directions, including a PDF file of the recipe, click here. I don't often suggest making a double batch but this jam seems to work out fine, just make sure you have lots of sugar, and instead of boiling hard for one minute, boil hard for TWO minutes!!

9 comments:

TadMack said...

OH my gosh, Kansas, girl, I think it's over for my hips. (Actually my gut, but let's not quibble.) This looks SO DARNED GOOD and I have everything to make this... CONGRATULATIONS for your second place, and this looks SO GOOD... yum.

Can I just come and live on your farm/ranch with you? And you can feed me? I'll do the dishes...

Donna said...

*sigh*

Your blog always makes me hungry...=) This looks DELICIOUS (as usual)!

Is it any quieter around there?

Kansas A said...

Oh let me know how you like it!! And if you do dishes you can move in anytime! :) LOL

melissa77006 said...

Your carrot cake jam looks heavenly! i had been thinking of learning to can and after seeing your recipe, how could i not start right away!! looks luscious!

ps i am not much of a "blog" person in most cases, but i adore your site and look forward to your posts in my mailbox! please keep up the blog!

Anonymous said...

Friends in Poulsbo, Washington add:
This is the best jam I have had in a long time. . .very victorian with it's sweet flavor with just a hint of tartness boasting flecks of smooth carrot pieces that adds such a mellowing flavor. Absolutely delightful! I must make more. . .

Anonymous said...

I've been wanting to make this for soooooo long and finally did it! My house smells so good right now. I sampled a small bit and have to say - I don't see this jam lasting very long around here. So good! Thanks Kansas :)
--Jo V.

Anonymous said...

You. Are. A genius. I made the carrot cake am recipe yesterday and I LOVE IT! Carrot cake has always been my favorite non-chocolate dessert, and a few years ago I discovered a limited edition Carrot Cake Ice Cream that the Thrifty/ Rite Aid stores make, and they only do it for a month or so out of the year. Now I have no need to jones for ice cream. Thank you!

Anonymous said...

This jam is soooo delicious! My first batch turned out great but when I tried it again it seemed to crystallize very quickly. I followed the same recipe for both batches. Does anyone have some tips or ideas of what went wrong? Help! :S

Thanks!!

Kansas A said...

Usually a batch of jam will crystallize if it boiled before all the sugar was dissolved. You might stir more constantly before the jam comes back to a boil. Let me know if this helps. :D