Carrot Bread with Carrot Cake Jam

by Michelle on March 18, 2010

We’ve had such gorgeous weather the last few days, I’m almost ready to put my flannel-lined bluejeans away for another season! Today I was outside for the better part of the day in a long-sleeved t-shirt and I loved every minute of it! Spring is such a fun time of the year! And I am anxious to get into spring cooking which always means lots of vegetables, big salads and grilled beef!

One of my favorite vegetables is carrot so I was happy to see that Carrot Bread was on the agenda for HBinFive. Besides the usual Whole Wheat Flour, Water, Salt and Yeast, the recipe calls for Coconut, Carrots, Walnuts and Dried Fruit. After much indecision, I decided to use dried apples and cherries for the fruit.

Then I took a look at my somewhat long ToDo List which is always lurking in the back of my mind and decided to make some Carrot Cake Jam which I thought would pair nicely with the Carrot Bread. But the jam recipe called for Powdered Pectin and I’ve never worked with it before. I have no problem with Liquid Pectin but the Powdered can be tricky. My fears were unfounded because my jam came out just fine but don’t you think I need more practice? One success could have been a fluke, right? Just to be on the safe side, I think I should make more jam!

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See that gorgeous blue sky..spring is finally here!

Carrot Cake Jam
Recipe adapted from The Complete Book of Home Preserving

1 1/2 cups grated, peeled carrots
1 1/2 cups cored, peeled pears
1 3/4 cups canned pineapple, including juice
3 TBL lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 package of powdered pectin
6 1/2 cups sugar

In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.

Remove from heat, skim off foam. Ladle into sterilized jars with 1/4 inch head space. Process jars in a BWB for 5 minutes.

Makes 6 half pints.

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Comments

  • Julie Harward March 18, 2010 at 6:34 am

    Thanks for this…I LOVE anything carrot! I love them raw or cooked and sweetened, love carrot cake the best! So glad I found your blog! 😀

  • Ju (The Little Teochew) March 18, 2010 at 8:23 am

    What a wonderful way to usher spring! The happy orange hue of carrots … such a delight. Michelle, you are the queen of jams!!!

  • Kat March 18, 2010 at 11:28 am

    Oh, that bread looks divine! And, how I love looking at jars filled with anything. I am also glad to see Spring cropping up. My daffodils are blooming, but I wanted to wait til the sun shines to take a photo. It has been over-cast here for 5 days now. But they promise some sun tomorrow along with 70 degrees! I am so ready.

  • Kim March 18, 2010 at 11:59 am

    Carrot cake jam is such a fun idea! I bet it is delicious Michelle. The carrot bread itself sounds delicious. Thanks for sending me the hbin5 schedule again:D

  • Miranda March 18, 2010 at 12:03 pm

    Wow. Wow. This is beyond words. Inspirational at best!!
    I love the bread and the Jam looks FANTASTIC!!!!

  • Sophie March 18, 2010 at 1:45 pm

    Waw,..Michelle!!

    what a beautiful combination this is!! the carrot bread looks fab & that carrot jam looks so special & tasty too!

    MMMMMMMMMMM,…lovely as food gifts too!

  • kat March 18, 2010 at 1:49 pm

    Beautiful looking jam! I think you definitely need to make more

  • Maria March 18, 2010 at 3:13 pm

    Bread and Jam-double yum!

  • Allie and Pattie March 18, 2010 at 3:33 pm

    OOOOH, carrot cake jam is a new one for me- this is now going on MY to do list!
    xoxo Pattie

  • Mimi March 18, 2010 at 3:52 pm

    This look so delicious. I haven’t made vegetable jams before.
    Mimi

  • Kayte March 18, 2010 at 4:03 pm

    Might have to get into jam making this year. I think I could maybe do this one…a small batch and eat it fast so it has no chance to go bad, etc. Do you suppose I could freeze this instead? Hmmmm…this looks so lovely.

  • Joanne March 18, 2010 at 4:23 pm

    First of all the bread looks fantastic! you’ve got me so psyched to make it. Second of all – excellent jam. Now all it needs is some cream cheese frosting…

  • Cookin' Canuck March 18, 2010 at 5:41 pm

    What an original and delicious sounding jam!

  • Cathy (breadexperience) March 18, 2010 at 5:48 pm

    Looks delicious! I do think you need to make more jam. In fact, when I saw that carrot bread was the next bread in the HBinFive, I thought the same thing. I plan to make a different jam. Yummy!

  • Danielle March 18, 2010 at 6:36 pm

    oh wow, i’ve never heard of carrot jam before!! it looks so pretty and so perfect with the bread.

  • Brian + Cheryl B. March 18, 2010 at 7:45 pm

    Hi Michelle :-}

    First off, as soon as I read about your “to do” list, I went and read it. Impressive! Both what all you have listed on it, as well as how many things you have accomplished off of it.

    There are a couple of things about the list that I would like to share with you.
    – first, about the “Bamboo Charcoal Bread”. Using actual bamboo in a recipe would be taking the whole ‘health food’ stuff to weird extremes (;-p). According to all of my guys, some of the multi grain breads I like already contain tree bark, etc. o;-p
    – secondly, after having worked y-e-a-r-s in the catering business, I can say, backed by too much experience, that charcoal does NOT taste good!!!! I remember one new employee that was working the big grills on a job … I won’t go any further. True charcoaled chicken is NOT tasteful!!!

    On the other hand, on your list under “Main Courses”, you have “Pork Saute with Blackberries” listed. Now that my friend sounds sublime!!! Oh yeah. So, Let’s see, wild blackberries are usually ready for picking around the fourth of July. I am SURE (fingers and toes crossed) that I shall be over all of this vertigo stuff by then, and I will be heading to visit Byron and Cyndi sometime around the middle of that month for a week long visit. So yeah, plan on making that in mid-July and I’ll stop in and help you do a taste test o;-p I mean, what are friends for? ;-b

    I love a good carrot bread. And one of the things that help make a fruit bread ‘good’ in my book, is mositness. In my early twenties, before I was married, I had attended this week long seminar. During one of the ‘stretch break’ times, the family a couple of rows behind me were eating this homemade bread out of baggies. They gave me a smaple. Man was it good!!!! It was carrot bread, made by using baby food carrots, and whole wheat, and spices. DELICIOUS!!! The next day they brought me the recipe for it, and it’s been what I’ve used ever since!!! I have tweaked it some. I use part baby food carrots, and part carrots I have grated myself.

    Looking at your carrot jelly, and reading the list of ingredients, I bet one of my brothers would just love that stuff!!!

    Last fall I had determined that this year I was going to return to canning and freezing things. I had stopped when I started spending whole summers in the kitchen at the youth camp. And then I had lost all of my equipment during our house fire.

    Sure hope things stop spinning around (chuckle chuckle) so that I can again!!! You sure are encouraging me to do so!

    Hope you have a good day my frined! May laughter be your constant companion!

  • Pam March 18, 2010 at 8:26 pm

    I wish I had this recipe last month when I did the pickled carrots for the can jam!!!

  • Sue Sparks March 18, 2010 at 8:50 pm

    Sounds so different, but GOOD! Love the color too:) And of course the bread! And while I’m at it, the pup is cute too:)

  • Fuji Mama March 18, 2010 at 8:56 pm

    I had never thought of making a carrot cake jam before! YUM! I love any kind of jam/jelly and I can only imagine that this is phenomenal! THANK YOU!

  • Bonnie March 18, 2010 at 10:19 pm

    I have made jam using powdered pectin more than liguid. I have always had great results. The amounts of ingredients differ but as long as you stick to the right recipe, powdered works great. Does the jam taste as pretty as it looks?

  • biz319 March 18, 2010 at 10:21 pm

    I am so behind with HBin5! I need to fix that asap!

    We picked up our German exchange student – she’s now unpacking and my goal is to keep her up four more hours so she can get up to go to school with my daughter – she was shocked at how nice our weather was, but then had to tell her that it’s supposed to snow!

  • zerrin March 18, 2010 at 10:22 pm

    I love carrot and carrot cake but never thought of making carrot jam. A great idea! These looks just FANTASTIC!

  • Mama Peck March 18, 2010 at 11:26 pm

    Carrot jam on carrot bread.. oh, my! Can it get any better?? I love all the new and interesting jams you are introducing me to. I thought my canning days were over but you are definitely enticing me back! Now I can hardly wait to try the carrot bread. :)

  • SavoringTime in the Kitchen March 19, 2010 at 2:06 am

    What a delightful jam! I suffer from fear of canning, unfortunately. Your carrot bread looks delicious!

  • Kate March 19, 2010 at 4:17 am

    I have never heard of carrot cake jam…lovely jam….a double hitter with carrot bread!

  • Lynda March 19, 2010 at 11:40 am

    You are something else! Love the bread and never heard of carrot jam. Yum!

  • teresa March 19, 2010 at 1:41 pm

    carrot cake jam? i LOVE IT! i have half a mind to whip this up now, great idea!

  • Kathleen March 19, 2010 at 2:52 pm

    I have never heard of that jam either. Looks good! And the cake does too…maybe with a smear of cream cheese! :)

  • LilSis March 19, 2010 at 3:10 pm

    Both the bread and the jam look amazing. And I bet the combination of the two together is yummy!

  • tasteofbeirut March 19, 2010 at 11:13 pm

    What a wonderful recipe and jam! In Lebanon we have a pumpkin jam called carrot jam oddly enough, but no carrot jam; this one sounds delicious with the mix of other fruits and spices; can’t wait to try it!

  • Chow and Chatter March 20, 2010 at 3:11 am

    cool yours looks identical to mine I must have followed the instructions love the outside snaps, we can see the seasons change with you
    have a great weekend Rebecca

  • Amanda March 20, 2010 at 1:40 pm

    Wow looks lovely Michelle!

  • katrina March 21, 2010 at 12:27 am

    Oh, this sounds divine!

  • Punctuation Mark March 21, 2010 at 4:02 am

    yum… delicious!!!

  • Julie March 21, 2010 at 5:50 am

    Wow, never heard of carrot jam. Sounds super!

  • Megan March 21, 2010 at 2:55 pm

    I cant wait to make this bread. Your jam sounds amazing! I cant wait to do a little canning and I’m using some of your recipes for sure. I love this one. A fun jam for gifts!!!

  • Barbara @ Modern Comfort Food March 21, 2010 at 3:02 pm

    What a creative and delicious sounding idea! Many thanks for your wonderful recipe.

  • Deeba PAB March 21, 2010 at 3:59 pm

    PRETTY is the word Michelle, absolutely pretty! Love the carrot jam too. How intriguing is that! HAPPY SPRING!!

  • Heather Davisq March 21, 2010 at 4:22 pm

    Carrot jam sounds really intriguing. Looks very yummy with the carrot cake.

  • mangocheeks March 21, 2010 at 4:27 pm

    This is wonderful, I often want something different on my carrot cake.

  • Catherine March 22, 2010 at 2:17 am

    Oooh, this looks wonderful Michelle! I love the way this sounds! Great recipe post!

  • Barbara Bakes March 22, 2010 at 4:00 am

    I agree you should make more jam. One can never have too much jam. Especially, when you also have delicious, hot homemade bread!

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