Lower Sugar Carrot Cake Jam Recipes

Steps:

• Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
• Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

Steps:

• Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Steps:

• Mix everything BUT sugar and pectin in pan.
• Bring to a boil.
• Bring down to a simmer for 20 minutes, stirring every once in while.
• Add pectin and bring to a boil.
• Add sugar bring to a rolling boil.
• Take off heat.
• Fill hot sterile jars.
• Put lids on.
• Water bath for 10 minutes.

Steps:

• In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
• Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
• Bring back to a boil, stirring frequently.
• Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.

Steps:

• Preheat oven to 350F.
• Spray 9x13 pan with cooking spray; set aside.
• Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
• In medium bowl, combine apple juice, oil, and egg yolks.
• Stir liquid ingredients into dry ingredients and mix well.
• In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
• Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
• Pour into prepared pan.
• Bake 30 minutes or until toothpick inserted in the middle comes out clean.
• Cool on wire rack.
• Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
• Spread over cooled cake.