Discover the delightful world of carrot cake jam canning, a truly unique and flavorful way to capture the essence of your favorite spiced cake in a jar. This recipe transforms humble carrots into a rich, spreadable treat, perfect for gifting or enjoying on a cozy morning.
Key Ingredients for Carrot Cake Jam Canning
- 2 pounds carrots, peeled and finely grated (approximately 8 cups)
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 (1.75 ounce) package powdered fruit pectin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup water
How to Make Carrot Cake Jam Canning
Prepare to be amazed by how incredibly simple and utterly satisfying carrot cake jam canning is to create. This recipe, taking about 30 minutes of hands-on preparation time with an additional 15-20 minutes for processing, delivers a wonderfully smooth and deeply flavored jam that evokes all the cozy warmth of a freshly baked carrot cake.
Step-by-Step Instructions
- Prepare Your Jars and Lids: Before you begin mixing the jam, ensure your canning jars and lids are clean and sterilized. You can do this by washing them thoroughly with hot, soapy water and then either running them through a dishwasher on a hot cycle or boiling them in water for at least 10 minutes. Keep the jars warm in a water bath canner or a warm oven until ready to fill.
- Combine Ingredients for the Jam Base: In a large, heavy-bottomed pot or Dutch oven, combine the finely grated carrots, granulated sugar, lemon juice, and water. Stir everything together until well combined.
- Cook the Carrot Mixture: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to dissolve the sugar and prevent sticking. Once boiling, continue to cook for 10 minutes, stirring frequently. The carrots will soften and the mixture will start to thicken slightly.
- Add Pectin and Spices: In a small bowl, whisk together the powdered fruit pectin, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sprinkle this spice and pectin mixture over the carrot mixture in the pot.
- Boil to Set the Jam: Stir the pectin and spice mixture into the carrot base until thoroughly combined. Return the pot to a rolling boil that cannot be stirred down, stirring constantly. Boil hard for exactly 1 minute.
- Remove from Heat and Skim: After 1 minute of hard boiling, remove the pot from the heat. Skim off any foam or scum that has risen to the surface using a metal or plastic spoon. This step helps to ensure a clear, appealing jam.
- Fill the Jars: Ladle the hot carrot cake jam into the prepared, warm canning jars, leaving about 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Apply Lids and Rings: Place the sterilized lids onto the jars, ensuring they are centered. Screw on the bands until fingertip tight. Do not overtighten, as air needs to escape during processing.
- Process in a Water Bath Canner: Carefully place the filled jars into a pre-heated water bath canner, ensuring the water level covers the jars by at least 1 inch. Bring the water to a rolling boil and process the jars for 10 minutes at altitudes below 1,000 feet. Adjust processing time for higher altitudes according to standard canning guidelines.
- Cool and Check Seals: After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter or a cooling rack. Allow the jars to cool undisturbed for 12-24 hours. You will hear popping sounds as the jars seal. Once cooled, check that the lids have sealed by pressing down on the center; they should not flex. If a lid hasn’t sealed, refrigerate the jar and consume the jam within a few weeks.
Why You’ll Love This Carrot Cake Jam Canning
You’ll adore this carrot cake jam canning for its incredible ability to bottle the beloved flavors of spiced carrot cake into a vibrant, spreadable delight. The vibrant orange hue and the warm, comforting aroma of cinnamon, ginger, and nutmeg will instantly transport you to a cozy autumn kitchen, a delightful departure from typical fruit jams. Making this at home is also incredibly cost-effective, turning a bounty of carrots into a gourmet-quality spread for a fraction of the price of store-bought artisanal jams. Imagine spreading this uniquely spiced goodness on a warm scone or toast – it’s a taste experience that’s both familiar and excitingly new.
Unlike a standard strawberry or raspberry jam, carrot cake jam canning offers a complex flavor profile that’s both sweet and lightly spiced, making it a versatile addition to your pantry. Consider serving it alongside cream cheese frosting for an extra decadent treat, or even stirred into yogurt for a breakfast boost. Don’t just take our word for it; grab your ingredients and experience the magic of this carrot cake jam for yourself – your taste buds will thank you!
Storing and Reheating Tips
Properly stored, your carrot cake jam canning creations will remain a delightful treat for up to a year. For sealed jars, store them in a cool, dark, and dry place, such as a pantry or cellar. Avoid extreme temperature fluctuations. Once opened, always refrigerate the jar and consume the jam within 3-4 weeks for optimal freshness and flavor. If, for any reason, a jar fails to seal during the canning process, store it in the refrigerator immediately and consume it within this same 3-4 week timeframe. There’s no reheating necessary for this jam; it’s designed to be enjoyed directly from the jar.
Final Thoughts
This carrot cake jam canning recipe offers a wonderfully unique way to preserve the comforting essence of carrot cake. Embrace this simple yet rewarding process and fill your pantry with jars of autumnal bliss. Give it a try and savor the delicious results all year long!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Carrot Cake Jam Canning
Ingredients
Equipment
Method
- Before you begin mixing the jam, ensure your canning jars and lids are clean and sterilized. You can do this by washing them thoroughly with hot, soapy water and then either running them through a dishwasher on a hot cycle or boiling them in water for at least 10 minutes. Keep the jars warm in a water bath canner or a warm oven until ready to fill.
- In a large, heavy-bottomed pot or Dutch oven, combine the finely grated carrots, granulated sugar, lemon juice, and water. Stir everything together until well combined.2 pounds carrots, peeled and finely grated, 4 cups granulated sugar, 1/4 cup lemon juice, 1/2 cup water
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to dissolve the sugar and prevent sticking. Once boiling, continue to cook for 10 minutes, stirring frequently. The carrots will soften and the mixture will start to thicken slightly.
- In a small bowl, whisk together the powdered fruit pectin, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sprinkle this spice and pectin mixture over the carrot mixture in the pot.1 (1.75 ounce) package powdered fruit pectin, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves
- Stir the pectin and spice mixture into the carrot base until thoroughly combined. Return the pot to a rolling boil that cannot be stirred down, stirring constantly. Boil hard for exactly 1 minute.
- After 1 minute of hard boiling, remove the pot from the heat. Skim off any foam or scum that has risen to the surface using a metal or plastic spoon. This step helps to ensure a clear, appealing jam.
- Ladle the hot carrot cake jam into the prepared, warm canning jars, leaving about 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Place the sterilized lids onto the jars, ensuring they are centered. Screw on the bands until fingertip tight. Do not overtighten, as air needs to escape during processing.
- Carefully place the filled jars into a pre-heated water bath canner, ensuring the water level covers the jars by at least 1 inch. Bring the water to a rolling boil and process the jars for 10 minutes at altitudes below 1,000 feet. Adjust processing time for higher altitudes according to standard canning guidelines.
- After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined counter or a cooling rack. Allow the jars to cool undisturbed for 12-24 hours. You will hear popping sounds as the jars seal. Once cooled, check that the lids have sealed by pressing down on the center; they should not flex. If a lid hasn’t sealed, refrigerate the jar and consume the jam within a few weeks.