Last weekend, a dear friend of mine opened a jar of Carrot Cake Jam I brought out to a weekend getaway and raved. She ate it with cheese, stirred it into her yogurt, and used it to top pancakes! [3 things I’ve never tried it with, and I’ve tried it a LOT!] I was getting a whopper of a cold, so I didn’t have the voice to thank her properly. [Still don’t, boo!] But, I felt the love. We’re already planning a day of canning so I can teach her how to keep her supply at Threat Level Midnight.
Over the years, I’ve produced I don’t know how many pints of this Carrot Cake Jam to give to friends and family. It’s a Carrot Cake Jam for ALL THE THINGS. As well as those listed above, it makes for an excellent toast and jam on a rainy day! And it works as an AMAZING filler for a spiced ginger sandwich or brown-sugar thumbprint cookie come the holidays!
Speaking of, did I mention SSJ’s Advent Calendar starts December 1st?
Look for a wee preview here towards the end of the month.
Carrot Cake Jam [With Bourbon]
- 2 c finely shredded carrots [5 medium]
- 1 c finely chopped peeled apple
- 1 15 oz can crushed pineapple in juice
- 2 tbs lemon juice
- 2 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1.75 oz package of powdered pectin
- 4 c brown sugar
- 2 c white sugar
- 1 c flaked or shredded coconut unsweetened
- 1/4 c Bourbon
- In a large pot, combine carrots, apple, pineapple in juice, lemon juice, vanilla, and spices.*
- Over medium-high heat, bring the mixture to a boil, stirring constantly.
- Reduce the heat and simmer, covered, for 20 minutes, stirring often.
- Remove the pot from the burner.
- Add the pectin by sprinkling over the mixture and stir until dissolved.
- Place the pot back on the stove.
- Bring the pot back to a boil over medium-high-to-high heat and add the sugars.
- Bring the sugared mixture to a full rolling boil.
- Boil hard for 1 1/2 to 2 minutes, stirring constantly.
- Remove the pot from the heat.
- NEW: If desired, Add the bourbon and stir until incorporated
- Skim the foam.
- Stir in coconut.
- Ladle jam into hot, sterilized jars, leaving a quarter-inch headspace.
- Add lids and rings and process in a boiling water canner for 10 minutes.