Yeah, that's what I said. Carrot Cake Jam. Never heard of it until today so tried the recipe.
I tried this recipe this evening. I had to add an extra cup of apple juice to the filling in the pot, it was just too dry. Also, I didn’t have pectin, so I used gelatin. I used seven 7g packages and blended that with the sugars. Heated it to 220ºF while continually stirring and cooked for 3 min. Then put in jars. I thought it was going to be too soft and would regret the additional of the 1 cup of apple juice. After the bottle set and come to room temp, the contents of the jar had solidified to a solid mass. Barely able to pass a spoon to the bottom it was that thick. Tastes great but impossible to spread.
I tried this recipe this evening. I had to add an extra cup of apple juice to the filling in the pot, it was just too dry. Also, I didn’t have pectin, so I used gelatin. I used seven 7g packages and blended that with the sugars. Heated it to 220ºF while continually stirring and cooked for 3 min. Then put in jars. I thought it was going to be too soft and would regret the additional of the 1 cup of apple juice. After the bottle set and come to room temp, the contents of the jar had solidified to a solid mass. Barely able to pass a spoon to the bottom it was that thick. Tastes great but impossible to spread.
