Carrot Cake Jam - Flour On My Face

Carrot Cake Jam is a delightful twist on traditional jam recipes, capturing the flavors of a classic carrot cake in a spreadable form. This jam combines the sweetness of carrots, pineapple, and sugar with warm spices, nuts, and coconut for a unique and delicious treat.

Ingredients:

• 3 cups grated carrots
• 1 cup crushed pineapple, undrained
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/2 cup shredded coconut
• 1 package 1
• 75 oz fruit pectin

Instructions:

In a large saucepan, combine the grated carrots, crushed pineapple, granulated sugar, brown sugar, lemon juice, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt

Bring the mixture to a boil over medium-high heat, stirring constantly

Once boiling, add the fruit pectin and continue to boil for 1-2 minutes, or until the jam thickens

Remove the saucepan from heat and stir in the chopped pecans and shredded coconut

Pour the hot jam into sterilized jars, leaving 1/4 inch of headspace

Seal the jars with lids and rings

Process the jars in a boiling water bath for 10 minutes to ensure proper sealing

Allow the Carrot Cake Jam to cool and set for at least 24 hours before enjoying

Spread it on toast, use it as a topping for pancakes or waffles, or enjoy it as a sweet condiment