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Carrot Cake Conserve

Source of Recipe

From "Naturally Sweet Food in Jars" by Marisa McClellan


Recipe Introduction

"If you've ever had a taste of traditional carrot cake jam and found it cloying, throw out that memory. This conserve trades the traditional sticky sweetness for a hint of honey and a little lemony tartness that allows the primary ingredients to sing. I like to stir a heaping spoonful into oatmeal and top the whole thing with some toasted pecans for a hearty, healthy dessert doppelg�nger."

List of Ingredients

◦ 2 cups finely grated carrot
◦ 1 cup grated apple flesh
◦ 2 cups chopped pineapple
◦ 1 � cups honey
◦ � cup bottled lemon juice
◦ � cup golden raisins
◦ 1 tablespoon grated fresh ginger
◦ 1 teaspoon ground cinnamon
◦ � teaspoon freshly grated nutmeg
◦ � teaspoon ground cloves


Recipe

Prepare a boiling water bath and four half-pint jars.

In a low, wide, nonreactive pan, combine the carrot, apple, pineapple, honey, lemon juice, raisins, ginger, cinnamon, nutmeg, and cloves. Stir well, place the pan over high heat, bring to a vigorous boil, then lower the heat to medium-high and cook, stirring often, for 35 to 40 minutes. When the carrot has softened, the raisins have plumped up, and the liquid in the pan has reduced to a thick syrup the conserve is done.

Remove the pan from the heat and stir for an additional minute, to help the conserve tighten up a bit more. Funnel the conserve into the prepared jars, leaving � inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

Makes 4 half-pint jars






❧ Note: Make sure to use bottled lemon juice in this recipe. Because carrots are a low-acid vegetable, the consistent acidity of a bottled juice offers both safety and flavor.