Luscious and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, our Quick & Easy Carrot Cake Jam tastes just like carrot cake. Perfect to use in baking when you don’t know a lick about canning!
How to Make:
Quick & Easy Carrot Cake Jam for Baking
Did you ever wish that you could find Carrot Cake Jam at the grocery store to use in your baking? You think to yourself, there must be an easier way to make carrot cake jam for baking besides working with pectin to can and preserve from scratch.
Well, you are right! There is a quick and easy way to combine both all-natural prepared and fresh ingredients to create an ideal “quick and easy” version of our homemade Carrot Cake Jam. In fact, when used in baking, you cannot tell the difference between our homemade version and this Quick & Easy Carrot Cake Jam for Baking! Nifty, eh?
It all happened rather quickly in my kitchen. I thought of Tim Gunn and his catchphrase, “Make it work.” And, then I went to work.
When I developed a few recipes using our homemade version of Carrot Cake Jam, like our Carrot Cake Cheesecake Crumble Bars, I thought about those who do not own canning equipment and are completely lost with traditional canning and preserving techniques. (Hey, don’t worry. I was there, once!) That’s when I came up with this quick and easy version using all-natural prepared Orange Marmalade by Smucker’s®. It was the perfect base to begin the recipe with. Plus, it’s orange and matches carrots. 😉 Don’t tell Tim Gunn, but “matchy-matchy” can be a good thing. You’re gonna love it!
Honest and truly, this Quick & Easy Carrot Cake Jam can be made in just 15 minutes! I kid you not. Simply start with Smucker’s® Orchard’s Finest® Pacific Grove Orange Marmalade Medley or Natural Orange Marmalade Fruit Spread. (I chose these wonderful products, and tested them both, because they are made of all-natural ingredients and contain no high fructose corn syrup.) Then, simply add fresh grated carrots, fresh chopped pineapple or drained canned crushed pineapple such as Dole®, fresh grated coconut (or Baker’s® Angel Flake® Coconut with reservations as this product contains preservatives), molasses such as Grandma’s®, spices (I used McCormick®), a touch of vanilla and a little Tapioca Flour by Bob’s Red Mill® for thickening. (Thickening with tapioca flour is necessary because the pineapple releases its own juices upon standing. And, you don’t want a leaky, “soupy” jam to cause soggy baked treats.) That’s it!
As an option, if you want to get a little fancy, you can add some finely chopped crystallized ginger just like our homemade version of Carrot Cake Jam. The ginger really does make it special. 🙂
The only cooking necessary on the stovetop is to bring the ingredients to a boil and then a low boil for 1 to 2 minutes. This will thicken up the sweet juices created by the fresh or canned pineapple. After cooking, allow the jam to cool completely before using in baking recipes. The good news is that it cools relatively quickly once poured out of the hot saucepan and into a large bowl.
So, there you have it! A new “quick and easy” Carrot Cake Jam to enjoy in your baking.
What makes our Quick & Easy Carrot Cake Jam for Baking wicked good? All-natural quality ingredients. Easy breezy and semi-homemade with both prepared and fresh ingredients starting with Smucker’s® Orange Marmalade. The flavor profile mimics our homemade version of Carrot Cake Jam ‘to a T’. It is just as luscious and tastes just like traditional carrot cake due to the additions of fresh grated carrots, pineapple, coconut, molasses, spices and vanilla. Add the crystallized ginger to make it even more special. It’s the perfect jam for baking carrot cake goodness into your home-baked treats! That’s wicked good, indeed.
For the carrot cake lovers in your life, whip up some Quick & Easy Carrot Cake Jam for baking!
- 1 (12-ounce/340-gram) jar orange marmalade, such as Smucker’s®
- ½ to 1 teaspoon (2.5 to 5 grams) unsulphured molasses, such as Grandma’s®
- ½ cup (50 grams) grated peeled carrots, about 1 medium
- ¼ cup (55 grams) crushed pineapple, such as Dole®, well drained
- ¼ cup (30 grams) flaked coconut, such as Baker’s® Angel Flake® or unsweetened flaked coconut
- ½ teaspoon fine-quality ground cinnamon, such as McCormick®
- ¼ teaspoon freshly grated whole nutmeg
- ¼ teaspoon ground cloves, such as McCormick®
- ¼ teaspoon (about 1 ml) pure vanilla extract, such as Nielsen-Massey®
- 1 tablespoon (8 grams) tapioca flour (tapioca starch), such as Bob’s Red Mill®
- 2 teaspoons finely chopped crystallized ginger, optional
Tips:Store leftovers in airtight container in refrigerator for up to 2 weeks. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.