Carrot Cake Jam
Last summer I bought a canning magazine put out by Better Homes and Gardens special interest publications. I’m not sure if it is still available. I hope they come out with a new issue this summer.
I bought it as a chat giveaway prize and the winner never claimed it so I decided to keep it for myself because it was the last issue the store had and I wasn’t sure I would be able to find another!
The magazine is chock full of canning information and recipes for the beginner or seasoned canner.
There was one recipe that I knew I just had to make when I saw it.
Last week I finally had a chance to make it. I also made a batch of strawberry jam. The strawberries are in and the prices are so low this year. I will probably be making a few more batches of strawberry jam.
I did make a few changes to the recipe.
The recipe calls for powdered fruit pectin. I have never used powdered fruit pectin. I have been using liquid since the very first batch of jam I ever made about 22 years ago. This may have affected the set I got. It’s a little thin but tastes so good I can deal with it. If that’s not an issued for you either then make the change yourself or follow the directions and use powdered pectin.
I also decreased the amount of ground nutmeg to 1/4 teaspoon instead of the 1/2 teaspoon called for in the original recipe. Nutmeg is a bit overpowering. I like the flavor but not when it is too strong.
This jam tastes just like carrot cake. I ate it on crackers with cream cheese and it is divine.