Wednesday, October 12, 2011

Carrot Cake Jam~




Yes you read right..carrot cake jam.. Absolutely delicious..so much so..my husband is having it on ice cream:) W/out the cake..

I have one Weck jar that had a special salt in it:)I put the salt in my salt pig..And then .. Of course I used it for one of the jams..

It's very easy to make..
The recipe came from Jasmine Cusine..Remember the Blueberry Chocolate Jam?

You can visit her blog here..

And the recipe is there in French~

Here is my translation for you~

La Recette~

2 cups of finely grated carrots,packed
1 3/4 cups of peeled and diced pears, packed
1 14 ounce can of crushed pineapple with the juice
3 tsps of bottled lemon juice
1 1/4 tsp of cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 package of powdered Certo pectin.. small package.
4 cups of sugar
3/4 cup of chopped pecans(I toasted mine a bit)

Method..

Combine first 7 ingredients in heavy cooking pot..
Bring to a boil and and then simmer for 20 minutes..
Add the pectin and dissolve.. add the sugar and bring to a full boil for..ap. 1 minute
Remove from heat.. skim.. add pecans..

Fill your warm sterilized jars.. leave a little space on top.. seal..and the water bathe them..The usual technique..ap 15 minutes..


PS..My notes.. jasmine said she would add raisins next time.. I make my carrot cake w/ raisins..So I added them to the recipe..not too many just enough and they plump up beautifully while cooking~








It's perfect for this time of year~

Enjoy~

39 comments:

  1. This is exotic to me! Thanks, Monique for sharing this! I am most tempted to try!

    ReplyDelete
  2. Sounds more like a chutney than a jam but it sounds delicious -- love the raisins. I may have to make a jar or two of this!

    ReplyDelete
  3. you are so adventuresome :)

    love all your pics, its just the wonderful glow of fall~

    ReplyDelete
  4. It's so funny that we both named our recipes carrot cake on the same day! We're kindred spirits, Monique :)

    ReplyDelete
  5. It sounds delicious to me! Would you use it on crackers or toast too or is it best over ice cream?

    ReplyDelete
  6. Oh, yum (both the carrot cake jam and your photography). Wonder if this would complement a carrot cake muffin; frosted with vanilla buttercream or cream cheese icing, and a dab of the carrot jam on top?
    Merci for the translation.
    Judy B. Houston Tx

    ReplyDelete
  7. Oh Monique - this sounds absolutely wonderful! Thanks you for translating the recipe for us. How many pints does the recipe make?

    ReplyDelete
  8. I have never come across of carrot jam before. Something new to me. I am sure does taste real delicious.

    ReplyDelete
  9. Ma chère Nana tu as le don de nous dénicher des trucs extraordinaires! Je suis persuadée que cela doit être délicieux... j'en ai l'eau à la bouche.
    Gros bisous

    ReplyDelete
  10. ahh. So nice! The jam is so exotic! :)

    I also love the birth bath turned into fruit basket! great idea ;)

    ReplyDelete
  11. Gorgeous photos...everything looks just like autumn there..you capture it SO well!
    What an unusual jam Monique.

    ReplyDelete
  12. This comment has been removed by the author.

    ReplyDelete
  13. I have several of those small Weck jars that would love to hold this delicious treat. Thanks for the translation and the wonderful fall photos!!

    Best,
    Bonnie

    ReplyDelete
  14. MMMMMmmm...a beautiful combo of fruits for jam...pineapple and carrots and cinnamon too! Wooo :)

    ReplyDelete
  15. What a lovely blog Jasmine has, Monique. Many thanks for introducing her!
    This jam looks wonderful AND so unusual. No wonder your husband likes it over ice cream!

    ReplyDelete
  16. Very original! I bet it tastes wonderful on ice cream.

    Cheers,

    Rosa

    ReplyDelete
  17. On toast like a regular jam would be good:) I think with muffins Judy like you said:) Wow.

    It made that small Weck and 4 250 ml Bernardin jars.

    I love those Wecks..I guess because they are different.
    Jacques feels it's more a jam..I asked him because although the Bernardin site refers to it as a jam also..I think I found it..I thought Martha was right also..so it could be both but here it's more a jam compared to our chutneys..

    Nisrine..I smiled out loud~:)

    Enjoy..I like trying different things.and this sounded like ingredients that would go over well here:)

    ReplyDelete
  18. I must say you do come up with the most intersting and out of the ordinary recipes Monique.
    I hope Jacques realizes he is one lucky guy.
    Rita

    ReplyDelete
  19. Gorgeous and what a stunning colour too......I love preserving as you know and this looks so pretty and sounds unique!

    ReplyDelete
  20. I have to try this, it sounds delicious.

    My French is not so good, and even my English...is terrible.

    Anyway for my dad's ragù only grated black pepper, and the ma in the VEnice pic is my dad last August in front of his childwood House!!!


    My parents are GREAT and FANTASTIC and I miss them too much!!!
    Hugs, Flavia

    ReplyDelete
  21. I want to sing that song..."Hey Nah Nah" :)
    I am behind over here! Too much yummy stuff...and you were in Romantic Homes?? Wonderful.
    That almond thing below is calling my name :)

    ReplyDelete
  22. Bonjour Monique - Oh my! carrot cake jam sound so lovely and your picture as ever are a joy to behold! xx

    ReplyDelete
  23. This looks amazing Monique...I can imagine this jam on many things!
    I also have a thing for the Weck jars...they are so beautiful!
    L~xo

    ReplyDelete
  24. I really need to try this one!

    Thank you again for your comments on Lucas and most of all for those prayers.

    I would love to see Quebec City at Christmas sometime-I remember the Victoria magazine feature on it and loved it!How close are you?

    Take care,
    Carolyn

    ReplyDelete
  25. This is such a clever idea! Love the ice cream serving suggestion.

    ReplyDelete
  26. Have a great weekend everyone..I should look into having more than 1 Weck:)

    Hope you like it those who try it..
    Carolyn..about 4 hrs away~..One day..

    Take carexx

    Flavia..I peeked and peeked ..I will keep searching until I find the photo..
    So nice you adore them:)
    (Wish I had mine..)

    Rita how sweet..I think after so many years....:)

    ReplyDelete
  27. I would be eating this by the spoonfuls too. I remember her other jam. What a creative cook. Much less calories than carrot cake too - even if you ate the whole jar.

    ReplyDelete
  28. wow...sounds scrumptiously tasty...
    first time here...love your space..
    very interesting recipe collection with excellent cliks..
    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite

    ReplyDelete
  29. Rarely do I have on hand, all the ingrediants necessary for a particular recipe. This one I do! Sounds delicious and love your photographs. Now, if I only had a pretty weck jar! ;)
    Have a wonderful weekend, Monique.
    Maureen

    ReplyDelete
  30. Thank you so much for all the kind words you leave on my blog! They are always so comforting to read.
    That cake sounds delicious... I wish!

    Vi

    ReplyDelete
  31. Ah, I see, it's like a chutney.... what a cool idea. Carrots as so sweet they are almost like a dessert ingredient more than a vegetable... the jam looks delicious, Monique~~

    ReplyDelete
  32. i really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

    ReplyDelete
  33. Oh, those photos at the end of your post sing with all the things I love about Autumn.
    This jam sounds amazing. What a creative minx you always are.
    I have to say that your pop up window position for comments has three photos on the sidebar showing directly to the right that are absolute pure bliss - Lulu/Joy, Winter Joy, and Notre petit Max - So much joy and love exuding from those shots and they made my day. :)
    xo isa

    ReplyDelete
  34. Brilliant idea!
    And what a lovely blog you have. :)

    ReplyDelete
  35. This looks beautiful Monique. I so want to try this. It sounds delicious. Sadly we don't get powdered pectin here though, so I guess I will just have to look at yours and dream about how tasty it is. You take such fabulous pictures, always! xxoo

    ReplyDelete
  36. Tasting Spot..thank you..as soon as I have a photo that will be ok.. or that I think is ok..I will send it to you~

    Marie I wonder how you could adapt it?

    Email me..

    Thanks everyone..Really nice of you..

    ReplyDelete
  37. Mmmm I must start making my own jam! This looks beautiful, like liquid gold, and I'll bet it tastes wonderful on meat as well as on toast (or ice cream). Perfect!

    ReplyDelete
  38. Hi Tasting Spot..There is a rating system involved..and that's just not me..sorry..I went to submit for you..the pumpkin roll..but the star system.. I shy away from:)

    Good luck I am sure it will be a big success!!It's just me:(

    ReplyDelete