Carrot Cake Jam Food

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 RECIPE

Steps:

• For the cake:
• Preheat oven to 300 degrees F.
• In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
• To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
• For the frosting:
• In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
• For the assembly:
• Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

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 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 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:

• 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.

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.

CARROT JAM RECIPE

Steps:

• Have ready 4 half-pint jars with suitable lids, if planning to process in a water bath. If not, any container(s) totalling 1 quart will do. Remove zest and then juice the fruits. There should be about 1 cup total juice. Heat all ingredients together over low heat until sugar has dissolved, 3 - 4 minutes. Raise heat to medium and cook, stirring often, until thick, about 30 minutes. Spoon jam into containers. If processing, leave 1/4th inch of headspace in the jars and process while hot. If refrigerating or freezing, cool to room temperature first. This jam will keep, refrigerated, for weeks, but for longer storage, freeze or process in a water bath. Although the jam can be used immediately, the flavor improves after a few days.

CARROT JAM

Steps:

• Wash, peel the carrots and place them in saucepan with water. Bring to a boil over high heat, then reduce to medium-high heat and simmer for 30 minutes. When the carrots are cooked, cut them into small pieces.
• Place the carrot pieces together with the sugar, cinnamon stick and the orange juice in a saucepan over medium heat. Stir with a wooden spoon and cook until pureed, stirring occasionally.
• Turn off the heat, remove the cinnamon stick and let cool to room temperature. Reserve the sweet in a glass jar tightly closed.

CARROT CAKE JAM

Steps:

• 1. Wash and sterilize your jars and keep hot (Put them on a sheet pan in the oven at 190 to 200° or leave them in the boiling water sterilizer)) Put the lids and bands in a small pot of boiling water until needed
• 2. Put the pineapple (Undrained), carrots, pears, spices and lemon juice in a 5 to 6 qt dutch oven or saucepot, and bring to a boil, stirring occasionally. Cook until the pears are tender, about 15 to 20 minutes.
• 3. Stir in the sugars and bring back to a rolling boil, making sure the sugar is dissolved. Add the Certo pectin, and bring back to a full rolling boil for 1 minute while stirring constantly.
• 4. Remove from heat, skim any foam that might have formed, and ladle into hot, sterilized jars. Wipe rims, place two piece lids and process in a hot water bath for 7 minutes. Remove jars from water bath and place on a cloth covered counter to cool completely. Store where it is cool and dark.

CARROT CAKE FREEZER JAM

Steps:

• Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
• Set aside.
• Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
• Set pineapple aside.
• Combine reserved pineapple juice, carrots and apple in a medium saucepan.
• Bring to a boil over medium-high heat, stirring occasionally.
• Cover and reduce heat and simmer 5 minutes.
• Add pineapple.
• Crush fruit mixture with a potato masher.
• Allow to cool, about 15 minutes.
• Add fruit mixture to pectin mixture.
• Stir 3 minutes.
• Ladle jam into clean jars to fill line.
• Twist on lids.
• Let stand until thickened, about 30 minutes.
• Refrigerate up to 3 weeks or freeze up to 1 year.
• Yield: 5 (8 oz) half pints.

ULTIMATE CARROT CAKE

Steps:

• Sift dry ingredients twice.
• Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed for about 3 minutes) until the mixture is very thick.
• Add the oil slowly and beat for another 2 minutes.
• Add carrots, pineapple, nuts, Amarula Cream and apricot jam and mix by hand.
• Add the dry ingredients to the mixture and fold in with a spatula until well blended.
• Butter a 28 cm diameter loose-bottomed spring form ring, an angle cake tin or 2 loaf tins**.
• Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly.
• Pour the mixture into the prepared tin and bake at 356 degrees to 375 degrees for 1 hr and 10 minute or until done.
• Allow to firm and cool in tin for 10 minutes before turning out.
• ICING:.
• Cream the butter and gradually add the icing sugar.
• Gently stir in the Amarula Cream and the cream cheese.
• Don't over mix once the cheese has been added as it is inclined to become watery.
• Garnish:.
• Crystallized pineapple slices and pecan nuts.
• (**CAKE TINS: If using a 28cm springform tin with a hole in the middle there will be a little too much mixture. Fill the tin 2/3 full and bake the rest of the mixture in a muffin tin will make plus/minus 6 muffins extra.
• Angel cake tin - the mixture fits fine.
• Loaf tin - use one very large loaf tin - 30cm x 10 cm or 2 smaller ones).
• (Tip: If you "drip-dry" the cheese in a muslin cloth overnight, it becomes much drier. Allow the cake to cool completely before icing.).

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

CARROT CAKE JAM

Steps:

• Sterilize jars and lids in simmering water bath until ready for use. ( see method below ) In a large saucepan put grated carrots, pears, pineapple with juice, lemon juice, zest, cinnamon, nutmeg, and cloves, bring mixture to a boil over medium to high heat, stirring frequently. Reduce heat, cover and boil gently for 15 to 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to another full rolling boil, over high heat, stirring frequently. Then add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Please note sugar is an important ingredient in any jams, if reduced it may result in not setting. Scoop hot carrot cake jam into hot jars leaving 1/2 inch headspace. Clean around rim. Put lids on jar and apply band until its fingertip tight. * Place jar in boiling water canner. ( see canning instructions below) Repeat until all jars are filled. Sterilizing and Canning Procedures Method: Sterilization: 1. Start by getting a large boiler and filling in about quarter full of water. 2. Then starting the water to a boil and placing your Mason jars inside then cover. 3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth. Canning Procedures: 1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars. 2. Continue doing this until all bottles are complete and leaving 1/2 inch on top. 3. Clean around the top of your bottles removing any food of rims. 4. Then place caps and lids on your jars and tighten. 5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler. From: Bonita's Kitchen

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.

CARROT CAKE

Steps:

• Sift the granulated sugar. Crush the hazelnuts very small (best results in a blender). Wash the sultanas. Wash and grate the carrots. Grease the cake tin (9 by 12-inch deep). Place a bowl over a pan of hot water. Preheat oven to 350 degrees F. Into a warmed bowl place the egg yolks and 4 ounces of the granulated sugar and whisk together until the mixture thickens. (It should be doubled in bulk, lighter in color and creamy in texture). When this happens, set aside the yolk and sugar mixture for a moment (off the heat). Into a clean, cold bowl place the whites of eggs, add 1 teaspoonful cold water and some freshly ground salt and whisk quickly until they are stiff and peaked. Gradually beat into the fluffy whites of eggs the remaining 6 ounces of granulated sugar until it is fully incorporated. Set aside until required. Place the egg yolk mixture over the warm water and add the ground nuts and lemon juice. To this add the grated carrots and lemon zest. Fold in the 1 teaspoonful of flour and sultanas. Remove the bowl from the heated water. Fold in 2 tablespoonfuls of egg whites. Then put all the mixture into the remainder of the whites of eggs and fold in well. Add the 1/4 teaspoonful of cinnamon. Pour all the mixture into the greased cake tin and put it into the preheated oven set at 350 degrees F., on the middle shelf, for 60 minutes. Remove cake from the pan and cool completely. Cut cake in half, spread the jam over the bottom and replace top. Sprinkle with confectioners' sugar before serving.