Lower Sugar Carrot Cake Jam
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 28
Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day! Makes 3 ½ cups, 28 (2 tbsp) servings
Ingredients
- 1 ½ (packed) cups finely grated carrots shopping list
- 1 ½ cups peeled and diced apples shopping list
- 1 ¾ cups crushed canned pineapple, including juice shopping list
- 3 tbsp lemon juice shopping list
- ¼ cup water shopping list
- 2 tsp calcium water shopping list
- 1 tsp ground cinnamon shopping list
- ½ tsp ground nutmeg shopping list
- ¼ tsp ground cloves shopping list
- ¼ tsp cardamom shopping list
- ½ tsp liquid stevia shopping list
- 1 cup brown sugar shopping list
- 2 tsp Pomona’s pectin shopping list
- 1 ½ cups sugar shopping list
How to make it
- 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.
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