Lower Sugar Carrot Cake Jam Food

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CARROT CAKE JAM



Carrot Cake Jam image

Make and share this Carrot Cake Jam recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 1h10m

Yield 6 1/2 pints

Number Of Ingredients 9

1 1/2 cups finely grated carrots
1 1/2 cups peeled chopped pears
1 (14 ounce) can crushed pineapple, undrained
3 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
6 1/2 cups sugar
1 (3 ounce) certo liquid pectin

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.

Nutrition Facts : Calories 920.6, Fat 0.3, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 237.7, Fiber 3.3, Sugar 231.5, Protein 0.8

CARROT CAKE JAM



Carrot Cake Jam image

For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! -Rachelle Stratton, Rock Springs, Wyoming

Provided by Taste of Home

Time 45m

Yield 8 half-pints.

Number Of Ingredients 9

1 can (20 ounces) unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

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.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

LOWER-SUGAR CARROT CAKE JAM



Lower-Sugar Carrot Cake Jam image

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!

Provided by YummySmellsca

Categories     Vegan

Time 50m

Yield 3 1/2 cups, 28 serving(s)

Number Of Ingredients 14

1 1/2 packed cups finely grated carrots
1 1/2 cups peeled and diced apples
1 3/4 cups crushed canned pineapple, including juice
3 tablespoons lemon juice
1/4 cup water
2 teaspoons calcium water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
1/2 teaspoon liquid stevia
1 cup brown sugar
2 teaspoons pectin (this recipe uses Pomona's Pectin)
1 1/2 cups sugar

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 JAM



Carrot Cake Jam image

One of the best jam recipes I have ever made... Tastes almost exactly like the cake!

Provided by Mary Jane Brown

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h56m

Yield 64

Number Of Ingredients 11

1 (20 ounce) can unsweetened crushed pineapple in 100% pineapple juice
1 ½ cups chopped peeled ripe pears
1 ½ cups shredded carrots
½ cup flaked coconut
½ cup raisins
3 tablespoons lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 (1.75 ounce) package powdered fruit pectin
6 ½ cups white sugar

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.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.8 g, Fat 0.5 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.4 g, Sodium 2.3 mg, Sugar 22.9 g

HEALTHIER CARROT CAKE III



Healthier Carrot Cake III image

We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.

Provided by MakeItHealthy

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 2h30m

Yield 18

Number Of Ingredients 16

4 eggs
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
¼ cup butter, softened
1 (8 ounce) package Neufchatel cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

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.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 42 g, Cholesterol 57.6 mg, Fat 24.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5.8 g, Sodium 354.9 mg, Sugar 31.4 g

CARROT CAKE JAM



Carrot Cake Jam image

Make and share this Carrot Cake Jam recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h15m

Yield 3 pints

Number Of Ingredients 9

1 1/2 cups grated peeled carrots
1 1/2 cups cored peeled pears
1 3/4 cups canned pineapple, including juice
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 tsb ground nutmeg
1/2 teaspoon ground cloves
1 (1 ounce) package dry pectin
6 1/2 cups sugar

Steps:

  • In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices.
  • Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
  • Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.
  • Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace.
  • Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.

Nutrition Facts : Calories 1833.5, Fat 0.5, SaturatedFat 0.1, Sodium 70.9, Carbohydrate 474.3, Fiber 6.9, Sugar 454.6, Protein 1.7

CARROT CAKE FREEZER JAM



Carrot Cake Freezer Jam image

I received this yummy jam in a newsletter from the Ball Canning website. Project Supplies You Will Need: Strainer, Ladle, Funnel and 5 Plastic (8 oz) Freezer Jars

Provided by Mom2Rose

Categories     Breakfast

Time 55m

Yield 5 1/2 pints, 20 serving(s)

Number Of Ingredients 8

1 1/2 cups sugar
1 (1 5/8 ounce) package ball simple creations freezer jam pectin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (20 ounce) can pineapple chunks in juice
2 cups shredded carrots (about 3 medium)
2 cups chopped apples (about 1 large)

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.

Nutrition Facts : Calories 86.5, Fat 0.1, Sodium 8.1, Carbohydrate 22.3, Fiber 0.9, Sugar 20.9, Protein 0.3

LOW SUGAR CARROT CAKE



Low Sugar Carrot Cake image

This is a very moist cake and no one will guess that it's low sugar! I make it instead of a regular carrot cake because I like the use of baby food carrots instead of having little chunks of carrots in my cake!

Provided by bugsbunnyfan

Categories     Dessert

Time 45m

Yield 24 pieces

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup sugar, divided
1 packet Sweet 'n Low
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup unsweetened apple juice
1/2 cup vegetable oil
2 (4 ounce) jars carrot baby food
2 large eggs, separated,at room temperature
1 (8 ounce) package light cream cheese or 1 (8 ounce) package fat free cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon skim milk
2 teaspoons vanilla extract
2 packets Sweet 'n Low

Steps:

  • Preheat oven to 350F.
  • Spray 9x13 pan with cooking spray; set aside.
  • Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
  • In medium bowl, combine apple juice, oil, and egg yolks.
  • Stir liquid ingredients into dry ingredients and mix well.
  • In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
  • Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
  • Pour into prepared pan.
  • Bake 30 minutes or until toothpick inserted in the middle comes out clean.
  • Cool on wire rack.
  • Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
  • Spread over cooled cake.

Nutrition Facts : Calories 125.5, Fat 7.3, SaturatedFat 2.1, Cholesterol 24.8, Sodium 178.6, Carbohydrate 12.7, Fiber 0.5, Sugar 5.9, Protein 2.4

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