Lower Sugar Carrot Cake Jam Recipes

CARROT CAKE JAM

Steps:

• Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
• Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

CARROT CAKE JAM

Steps:

• In a 4- to 6-quart heavy pot, combine carrots, pears, pineapple with the juice, lemon juice, cinnamon and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin; stir until pectin dissolves.
• Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.
• Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

CARROT JAM

Steps:

• Peel and grate a carrot to total 1/2 cup (50g) grated. Set aside.
• With the rest of the carrots, peel them and chop into rounds.
• Put in a saucepan and add enough water to just cover them and cook for 10 minutes or until soft, then drain.
• Puree the cooked carrots with a blender or immersion hand blender. If necessary, put the pureed carrots into a fine sieve and push out any excess water.
• Weigh out 2 cups (400g) of the pureed carrot and discard the rest (though it's great to add to soups, stews or mixed with maple syrup and added to porridge).
• Put the carrot puree, grated carrot and sugar into a large saucepan. Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes. Skim if it gets frothy.
• Allow to cool slightly, then stir in the lemon zest and juice.
• Pour into warm, sterilised jars and screw on the lids. Store in a cool, dry place and use within one year.

CARROT CAKE JAM

Steps:

• Mix everything BUT sugar and pectin in pan.
• Bring to a boil.
• Bring down to a simmer for 20 minutes, stirring every once in while.
• Add pectin and bring to a boil.
• Add sugar bring to a rolling boil.
• Take off heat.
• Fill hot sterile jars.
• Put lids on.
• Water bath for 10 minutes.

CARROT CAKE JAM

Steps:

• begin heating water for a boiling water bath in a canner
• wash 6 half pint jars and matching lid assemblies
• in a large stainless steel pan combine carrots, apples, pineapple with juice, orange juice and spices bring to a boil over high heat, stirring frequently
• reduce heat, cover and simmer gently for 20 minutes, stirring occasionally
• stir in the calcium water
• and return to a boil
• mix the pectin with the sugar
• and stir into the jam
• cook and stir for one minute
• remove from heat, ladle into prepared jars
• place in the canner and process for 10 minutes
• use canning tongs to remove from the water
• let them set undisturbed until cooled
• check to make sure the jars are sealed-any unused jars need to be put in the fridge and used first
• this makes between 5-6 half pint jars, make them in smaller jars if you want to

SUPER EASY CARROT JAM WITH CARROT CAKE SPICES

Steps:

• Peel and chop the carrots
• zest and juice the lemon and oranges
• Cook the carrots in the fruit juices till tender
• Blitz in blender then return to the pan and add the sugars and spices
• Once sugar has completely dissolved raise heat to boil and cook till setting point
• Stir in the walnuts then ladle into sterilised jars

CARROT CAKE JAM

Steps:

• In a 4-6 quart heavy pot, combine carrots, pear, pineapple with the juice, lemon juice, cinnamon, and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from the heat. Sprinkle mixture with pectin, stir until pectin dissolves. Bring carrot mixture to boil, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil, boil for 1 minute, stirring constant. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla. Ladle hot jam into hot, sterilized half pint canning jars, Leaving a 1/4 inch headspace. Wipe jar rims, adjust lids. Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner, cool on a wire rack.

LOWER-SUGAR CARROT CAKE JAM

Steps:

• In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
• Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
• Bring back to a boil, stirring frequently.
• Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.

HEALTHIER CARROT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

CARROT CAKE JAM

Steps:

• Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

LOW SUGAR CARROT CAKE

Steps:

• Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm (9.5 inch) pan and line with parchment paper (so it sticks out at opposite sides). Dust the 2 sides without the paper with flour. Set aside.
• In a bowl combine the flour, baking powder, soda, spices and salt and stir thoroughly using a whisk.
• In another bowl whisk together the oil, sugar, eggs and vanilla extract until thoroughly combined.
• Stir in the grated carrot and pecans.
• Pour in the dry ingredients and stir just to combine. The mixture will be lumpy.
• Pour the batter into the prepared pan, smooth out the top a and bake in the centre of the oven for 40-45 minutes (it is ready when a toothpick inserted into the middle comes out clean).Remove from the oven and set aside to cool completely.
• To make the frosting beat all the ingredients until fluffy (1-2 minutes). Refrigerate for an hour if possible. Spread over the cake, scatter a tablespoon of finely chopped pecans and serve.