Ingredients for Lower Sugar Carrot Cake Jam
- 4 cups peeled and chopped carrots
- 2 cups peeled and chopped apples
- Canned Pineapple
- 1/4 cup lemon juice
- 1/2 cup water
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Cardamom
- Liquid Stevia
- 1/4 cup packed light brown sugar
- 1 pouch (1.75 oz) Pomona's Universal Pectin
- Sugar
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How to Make Lower Sugar Carrot Cake Jam
- In a large stainless steel saucepan, combine 4 cups peeled and chopped carrots, 2 cups peeled and chopped apples, 1 cup chopped pineapple, 1/4 cup lemon juice, 1/2 cup water, 1/4 cup calcium water (made according to Pomona's Pectin instructions), 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 cup stevia (or to taste), and 1/4 cup packed light brown sugar.
- Bring the mixture to a rolling boil over high heat, stirring frequently to prevent sticking.
- Reduce heat to low, cover, and simmer gently for 20 minutes, stirring occasionally. The mixture should thicken slightly.
- In a separate bowl, whisk together 1 pouch (1.75 oz) Pomona's Universal Pectin and 1 cup granulated sugar until fully combined.
- Gradually whisk the pectin-sugar mixture into the simmering carrot mixture. Stir constantly to prevent lumps.
- Bring the mixture back to a rolling boil, stirring continuously for one minute. The jam should reach a setting point (this can be tested by placing a small amount on a chilled plate – it should wrinkle when pushed with your finger).
- Remove from heat immediately. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Process the filled jars in a boiling water bath canner for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specific instructions).
- Remove jars from canner and allow to cool completely. You should hear a 'pop' sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
81g
Fat
0g
Carbs
7g
