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Anyone tried Ball's Carrot Cake Jam?

highalttransplant

15 years ago

My plan was to make something with apples, but the local pears are on sale for 68 cents/lb., so now I'm thinking about the Carrot Cake Jam recipe in the Ball book. I don't want crunchy chunks of carrot, and was wondering if anyone has tried this, and are the carrot soft, spreadable, or more like the texture of a marmalade?

Any other favorite pear recipes I should try?

Thanks for your help!

Bonnie

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Comments (6)

digdirt2
15 years ago
Never tried it but the link below offers several other pear recipes. We are partial to the pear butter one.

Dave

Here is a link that might be useful: Pear discussions and recipes
highalttransplant
Original Author
15 years ago
Thanks for the link, Dave!

Well, even though no on seems to have tried it, my son thinks we should make it and post our own review. If they still have the pears on sale when I do my grocery shopping, I'm going to buy some and give that recipe a try.

I'll let you know how it goes.

Bonnie
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Carrot Cake Jam
Q
Comments (26)
Here's the sure jell version. SURE.JELL Dutch Apple Pie Jam 4 cups Prepared fruit (about 1 lb. Granny Smith or other tart green apples) 1-1/4 cups Water 1/2 cup Raisins 2 Tbsp. Fresh lemon juice 1 tsp. Ground cinnamon 1/4 tsp. Ground allspice 1 box SURE.JELL Fruit Pectin 1/2 tsp. Butter or margarine (optional) 4 cups Granulated sugar, measured into separate bowl (See tip below.) 1 cup firmly packed light brown sugar Make It BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. PEEL and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice. STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Notes: I like to use apple juice instead of water. I forgot to put the brown sugar in once and it set fine (I imagine it is all the pectin in the apples). In the future I would probably use the brown sugar and cut back the white sugar by a cup. Here is a link that might be useful: http://www.kraftrecipes.com/recipes/surejell-dutch-apple-57361.aspx
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about carrot cake jam
Q
Comments (4)
Better yet get the Ball Complete Book. It has all the recipes found in the BBB and many more. Including the Carrot Cake Jam recipe and yes, it really is 1 1/2 cups peeled and chopped ripe pears regardless of what someone on YouTube said or did and the juice is supposed to be the liquid from the undrained pineapple. Most recipes call for using the liquid pectin and liquid pectin and dry pectin are not interchangeable. So you made several changes in the original recipe. It is supposed to be very thick but it wouldn't look or taste the same as the original with all those changes. It honestly isn't advisable to keep picking recipes to try that are obviously quite sweet to begin with when it's clear that that sweetness doesn't appeal to you. Trying to make all sorts of modifications in them usually only leads to very poor results. So if low-sugar is your primary consideration then why not stick with all the low sugar recipes? Dave
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carrot cake cookies
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Comments (9)
Thanks guys :o) They were so good! I delivered them tonight and they were well received. I will make these again and again. Seagrass, yes, I have to stay away until the Ativan kicks in :o) Grainlady, I'm so glad you found recipes at that site that you enjoy. That flourless monster cookie thing sounds intriguing. Rusty, they were very chewy in the middle and crispy on the outside.... almost just like an oatmeal cookie, which is basically what they were... an oatmeal cookie with a twist. I don't like "cake like" cookies at all, so I'm very glad they turned out the way they did.
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Carrot cake recipe needed
Q
Comments (6)
Hre's the one I use....never EVER had a better one nor one nearly as good. Note the buttermilk and the lower amount of oil than is usual in a carrot cake....and the glaze! Oh my! the Glaze! Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.
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dogear6
15 years ago
I have not tried it, but after tasting some at the Whole Foods I might try it also. I do not remember what the brand was we tasted, but it was very delicious. At worst it should still be edible i.e., you could always use it as a glaze on chicken or pork if you don't want to put it on your bread.

Nothing we preserve gets wasted, it just doesn't always get used the way we anticipated. One of our peach / blueberry jams was way too sweet even with the sugar being halved and is now being used instead in chicken salad (the mayonnaise thins it down) and as glaze on meats & fish. The next batch I cut the sugar back even more and it was more to our liking (freezer jam, not canned).
happiestgirl
15 years ago
I did try this recipe. I would suggest cutting ground cloves by 1/4 tsp & I ran hot fruit mixture through the blender on puree in 3 small batches before adding pectin. I think it would make a great spread on pumpkin bread or a glaze on baked ham. I was talking with my aunt and a couple friends prior to making, and they all said to leave out pecans- maybe add after the fact when a jar is opened, so I did. The jam leans slightly toward the pineapple taste & I believe the pecans might bring it closer the 'carrot cake' taste. Next time I will toast & grind pecans and add them to the hot jam mixture just before I ladle into jars. The jam is very sweet, looks & spreads nicely.I will put it out with sourcream pumpkin bread dusted with powder sugar at Thanksgiving & see what kind of response it gets.

~Rashell

Here is a link that might be useful: GardenWeb
bcskye
15 years ago
Haven't made the jam, but when I got a bunch of pears, I made pearsauce. I like it as much as applesauce.
ksrogers
15 years ago
Carrots are probably shreaded prior to making the product.

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