Sunday, December 28, 2014

Toast Topper #53: Lower-Sugar Carrot Cake Jam - the last #SundaySupper of the year!

I'm a bona fide lover of carrot cake anything - not only do I have many, many versions of root-laced cakes on this blog, but I've also posted a couple cookies, a doughnut, a fruit butter and even a granola
with the flavours of the dessert. Heck, I've even bought tea with a "carrot cake" label. But I'd never tried a jam with the elements of carrot cake, although there are a myriad of recipes online and in cookbooks. One of the sticking points for me with those recipes was the grotesque amount of sugar and relatively little inclusion of carrot in the mixture - the one I have (clipped from a magazine ages ago) called for 7 cups of the white stuff, with only a cup of shredded carrots. For me, part of the deliciousness of carrot cake is the earthy sweetness of the vegetable itself, and I kept avoiding a low-sugar test run with my precious heirloom carrots.

Then, right as a glut of the aforementioned carrots came in from the garden, I actually found a recipe using a "low-sugar" style of pectin and had my starting point to play with. Since I had Pomona's Pectin on hand, I was able to play with the sugars a bit more, using part brown sugar and a dash of stevia along with the regular granulated. My classic combination of carrot cake spices followed, along with the naturally sweet grated carrots and local apples. The result was fantastic - sweet, without tasting of pure sugar, packed with fruit and vegetables and ready to smear onto waffles or toasted cinnamon bread at breakfast. It was definitely worth waiting (many) years to try it, and if next year's crop is as generous this recipe will be on rotation more often than not!

Carrot Cake Jam

This week's #SundaySupper is focused on sharing recipes for foods we've been craving all year long. I'm always craving carrot cake and love making jam, so this was a natural for me - not to mention it pairs so well with other cravings (crepes, almond butter sandwiches) I couldn't resist! Here's what the rest of the gang have cooked up:

Comfort Food Cravings

Quench Your Thirst Cravings

Seafood Cravings

Satisfy Your Sweet Tooth Cravings

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Lower-Sugar Carrot Cake Jam
Adapted from Little Farm in the Big City
Makes 3 ½ cups, 28 (2 tbsp) servings
1 ½ (packed) cups finely grated carrots
1 ½ cups peeled and diced apples
1 ¾ cups crushed canned pineapple, including juice
3 tbsp lemon juice
¼ cup water
2 tsp calcium water (from Pomona's pectin)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp cardamom
½ tsp liquid stevia (I just found coconut and cinnamon flavoured stevia, which would be awesome!)
1 cup brown sugar
2 tsp Pomona's pectin
1 ½ cups sugar
  1. In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
  2. Bring to a boil over high heat, stirring frequently.
  3. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
  4. Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
  5. Bring back to a boil, stirring frequently.
  6. Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.

Amount Per Serving
Calories: 85.4
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 7.2 mg
Total Carbs: 25.1 g
Dietary Fiber: 0.5 g
Protein: 0.2 g

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