Saturday, October 24, 2009

Carrot Cake Freezer Jam

(recipe courtesy Aska Lodge B&B—combined from many different recipes to make our own)

Innkeeper’s Note: this is absolutely divine on hot biscuits, or for a different twist, try on cinnamon raisin bagel chips. Also, regular liquid or powder pectin will not work in this recipe—you must use freezer jam fruit pectin

  • 2 cups carrots, shredded
  • 2 cups apples, peeled and diced
  • 1 (20 ounce) can crushed pineapple in juice
  • 1 & 1/2 cups sugar
  • 1 package Ball Simple Creations Freezer Jam Pectin
  • 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon nutmeg)

Assembly

Stir sugar, pectin, and spices in bowl until well blended; set aside.

Mix pineapple with juice, apples, and carrots in small saucepan. Bring to boil, stirring occasionally. Cover and simmer on low heat for 5 minutes. After 5 minutes, crush fruit mixture with potato masher; cool for 15 minutes.

Combine fruit and freezer pectin/sugar mixture; stir for 3 minutes. Ladle the jam into clean containers, leaving 1/4″ head space. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, or freeze up to 1 year.

Yield: 5 (8 ounce) half pints.


Read more: http://inncuisine.com/rave-reviews/breakfast-aska-lodge-style-recipes-included/#ixzz0UrILXLUV