Carrot Cake Jam: The Breakfast Hero You Never Knew You Needed!
Hello, breakfast enthusiasts and jam lovers everywhere! If you’re tired of the same old toast-and-butter routine or are seeking a breakfast experience that’s as unique as it is delicious, you’ve come to the right place. Today, we’re changing up breakfast with a jar of Carrot Cake Jam!
I know what you’re thinking. “Carrot cake for breakfast? ” Well, hold on to your jam jars, because this spread is about to become your morning hero. Picture this: the sweet aroma of carrots, pears, and spices wafting through your kitchen as you prepare to elevate your breakfast game. Trust me; this jam is a game-changer!
Beyond Toast: Fun Breakfast Ideas with Carrot Cake Jam
Let’s get creative, shall we? Here are so great breakfast options using this recipe:
- Carrot Cake Yogurt Parfait: Layer your favorite yogurt with spoonfuls of Carrot Cake Jam and granola. It’s like a mini-dessert for breakfast, and who can say no to that?
- Jam-Infused Pancakes: Add a swirl of Carrot Cake Jam to your pancake batter. The result? Fluffy, fruity, and fabulous pancakes that will makw you want to wake up in the morning.
- Oatmeal Upgrade: Stir a dollop of jam into your morning oatmeal for an instant flavor boost. Top it with chopped nuts for that extra crunch.
- Carrot Cake Jam Smoothie: Blend yogurt, a banana, a spoonful of jam, and some ice for a breakfast smoothie that tastes like dessert. Healthy indulgence? Yes, please!
- Jam-Filled French Toast: Spread Carrot Cake Jam between slices of bread before making your French toast. The result is an ooey-gooey, spiced breakfast treat that’ll make your day.
Any Special Equipment Needed?
Nope!! You don’t need to have a canner or anything special. You will need a big stock pot if you don’t have a canner and a rack or kitchen towel you can put at the bottom. If you want to get the equipment I’m using check it out here.
- Ball Park Canner– this a large canner with a rack included.
- Funnel- helps to prevent spills.
- Jar Lifter– ok, so I would actually recommend you get this for safety!
What some DELICIOUS Bread to go with this?
Check out this Quick No Yeast, No Knead Bread Recipe.
Carrot Cake Jam (Canning Recipe)
This is an easy carrot cake jam recipe that is filled with all the warm spices and aromas of carrot cake!
Equipment
- Canner optional
- 1 Jar lifter
- Funnel optional, but super helpful
- 7-8 ½ pint canning jar
Ingredients
- 2 cups finely shredded carrots about 4 medium-sized carrots
- 1 cup finely chopped peeled pear, I used canned
- 1 20- ounce can crushed pineapple undrained
- 3 tablespoons lemon juice
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ginger powder
- 1 1.75- ounce package regular powdered fruit pectin
- 2 cups granulated sugar
- 4 cups packed brown sugar
- 1/2 cup flaked coconut optional
- 1/2 cup raisins optional
- 1/2 walnuts or pecans chopped (optional)
- 2 tsp vanilla extract
- 1/2 tsp butter optional
Instructions
- Wash your canning jars in hot soap water, rinse, and let them air dry on a clean kitchen towel. This recipe should make 7-8 half pints. Its can vary slightly depending on how much liquid evaporated.
- In a large, heavy-bottomed pot, combine the finely shredded carrots, chopped pear, crushed pineapple (with juice), lemon juice, ground cinnamon, ground nutmeg, and ginger. Stir well. Cover and cook on medium heat for 15-20 minutes. Stir frequently.
- Remove the pot from the heat and stir the pectin into it. Mix until it is dissolved.
- Return the pot to stove on medium high heat. Bring the mixture to a boil, stirring frequently to prevent sticking.
- Once the mixture is boiling, stir in the granulated sugar and packed brown sugar. Continue stirring and bring the mixture back to a boil. Let it come to a rolling boil. Stir continuously at a rolling boil for 1-2 minutes.
- Remove the mixture from the heat. If you're using flaked coconut, raisins, or walnuts add them to the jam mixture at this point. Add in the vanilla. Stir to combine. Add in the butter to reduce the foam. If vegan, skim off the foam instead.
- Using a canning funnel, ladle the hot carrot cake jam into the sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids on the jars and screw on the bands until they are fingertip-tight.
- Process the filled jars in a boiling water bath for 10 minutes to ensure they seal properly. If you don’t have a canner, you can use a large stock pot with a kitchen towel or rack at the bottom. Make sure the cans are covered 1 inch with water. Don’t start the 10 minute processing time until the water has come to a rolling boil.
- Carefully remove the jars from the water bath and place them on a clean towel or cooling rack. Don’t place them on the bare counter as the temperature different could make the jars crack. Allow them to cool completely. As they cool, you should hear a satisfying “pop” as the lids seal. Don’t touch the jar for atleast 8-10 hours until they completely cool.
- Once the jars are cool, remove the ring and test the seal by lifting the jars from the side of the lid. If the lid stays on securely, it has canned properly. If the lid pops off, put the lid back on and place it in the fridge. Eat that jam first! Label them with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to a year.
Video
Notes
Enjoy your homemade carrot cake jam on toast with cream cheese, as a topping for desserts, or as a unique and delicious gift!
