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Carrot Cake Jam

Vegan jam that's jam-packed with flavor!

With the summer's bounty soon coming to an end, it's time to pull out your canning supplies and preserve the taste of summer for those bleak winter months when you need some reminder that warm weather will return. Today is the first annual National Can-It-Forward Day, brought to us by Ball, the leading home canning brand. Celebrate the debut holiday with a new canning recipe! Here's a Carrot Cake Jam recipe courtesy of independent cookbook publisher Gooseberry Patch.

Canning is a time-honored tradition to pass on to your kids

Teaching your kids to know their way around the kitchen will serve them well for the rest of their lives. To make kitchen time even more meaningful, share with your kids your favorite recipes and your family's favorite recipes. Canning is a fun and functional means to have quality bonding time with your kiddos and by passing recipes down to them, you are preserving a delicious part of your family's heritage.

"Gooseberry Patch has been in the business of preserving family heirloom recipes for more than 25 years, and we've always been big advocates of home canning," says Vickie Hutchins, Gooseberry Patch co-founder. "Creating things in your kitchen is a wonderful feeling. And it’s a benefit you can enjoy all year long as you pull jars off the shelf and delight your family all through the seasons."

Summer in the Country

New to canning? Start with this winning recipe from Gooseberry Patch's bestselling cookbook Summer in the Country. "We encourage anyone who's curious about canning to give it a try. It's the perfect time of the year to grab some jars and join in the time-honored tradition of preserving summer's bounty," says Jo Ann Martin, Gooseberry Patch co-founder.

Carrot Cake Jam

Shared with Gooseberry Patch by Teri Johnson from North Ogden, Utah, who says, "This is a wonderful jam that tastes like like Grandma's carrot cake!"

Ingredients:

    • 1-1/2 cups carrots, peeled and grated
    • 1-1/2 cups pears, cored, peeled and chopped
    • 1 (14-ounce) can crushed pineapple
    • 3 tablespoons lemon juice
    • 1-1/2 teaspoons cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cloves
    • 1 (3-ounce) pouch liquid pectin
    • 6-1/2 cups sugar
    • 6 (1/2-pint) canning jars and lids, sterilized

Directions:

  1. Mix all ingredients except sugar and pectin in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally.

  2. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly. Remove from heat.

  3. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings.

  4. Process in a boiling water bath for 10 minutes. Set jars on towels to cool; check for seals.


For more information about Can-It-Forward Day, go to FreshPreserving.com.

More tasty vegan recipes
Vegan penne alla vodka
Black lentil, pistachio and shiitake mushroom burger
Vegan queso blanco

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