Carrot Cake Jam

(My almost famous) Carrot Cake Jam


1-1/2 cups finely grated peeled carrots
1-1/2 cups chopped cored peeled pears
1-3/4 cups chopped pineapple, including juice
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
6 tablespoons Ball® RealFruit™ Classic Pectin 
6-1/2 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 
Combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. 
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. 
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 

Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 6 (8 oz) half pints

Carrot Bread with Cream Cheese Icing

Carrot Bread with Cream Cheese Icing


Prep 20 min. Bake 55 min. Oven 350F


2 cups all-purpose flour
2/3 cup packed brown sugar
2 teaspoon baking powder
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrots
2 beaten eggs
2/3 cup milk
1/3 cup canola oil
1 recipe Cream Cheese Icing, below
1 recipe Candied Carrots, below


Preheat oven to 350F. Grease the bottom & 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4 3/4x2 1/2x2-inch loaf pans; set aside.
In a bowl stir together flour, brown sugar, baking powder, cinnamon, cardamom, soda & salt. In another bowl combine carrots, eggs, milk, & oil; add to dry ingredients, stirring just until moistened.
Pour batter into prepared pan(s). Bake for 55 to 60 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until toothpick inserted into center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove & cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing & top with Candied Carrots just before serving. Makes 16 servings.


Cream Cheese Icing Whisk together 1 ounce (2 tablespoons) cream cheese, 3/4 cup powdered sugar, & a little milk (3 to 4 teaspoons) until smooth & glaze-like. Drizzle over Carrot Bread.


*Candied Carrots In a skillet melt 2 tablespoons butter over medium heat. Add 1 cup shaved carrots & 2 to 3 tablespoons honey. Cook & stir 2 to 3 minutes or until carrots are glazed & tender. Spread on paper towel or waxed paper to cool. 



*When I made this bread, I had forgotten to make the Candied Carrots & had already sliced & served it when I realized it. Even without the Candied Carrots, this bread was very delicious. It received good reviews from my guinea pigs aka family members. 

Welcome

Hi y'all! I'm hoping this page will help bring folks together & help with keeping us all in contact. As well as have photos, recipes & crafty ideas. I hope this goes as well as I'm wanting it to. Please feel free to leave suggestions or comments on the going ons here.

Enjoy!