Lower-Sugar Carrot Cake Jam

photo by Bea L.

- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
3 1/2 cups
- Serves:
- 28
ingredients
- 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
directions
- 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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Reviews
-
I did tweak it so it tastes identical to Carrot Cake! Once I added 2 Tbsp Steens Pure Cane Syrup & ½ tsp vanilla extract it's fantastic. I had almost 6 (½ pints it was 5 plus) so I've been eating ,well I mean sampling the extra right out of the jar...not sure if I will get to the toast or not...great recipe!
RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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