Saving the best for last! I used Captain Morgan Spiced Rum in a cranberry & rum sauce from the Ball Book. You can taste the flavoring but not the alcohol... quite delicious. I may try this!
I have subscribed to your channel the jam looks good I live in Kentucky brewer all around me i.live in Lexington more horses 🐎 there you look good today
I made it today and got 9 half pints and a little bit more. Wow it is so good but there is one thing I will change next batch is cut back on the ground cloves to quarter tsp.
Ok I’ve got 2 batches going-I didn’t have grand marniar so I used orange triple sec🤪 Thank you so much for sharing this! I’ve made cranberry jalapeño for gifting but I have several friends who don’t care for hot/spicy so this will be perfect!
Perhaps I am mistaken, but I made this carrot jam 2 years ago. But, I thought you used Triple Sec or was that another video of yours that I watched? I am sure I put triple sec in my jam and my mom loved it. She thought it tasted like orange marmalade-her favorite jam. Thanks.
I saw another video where they used brown sugar with white sugar. They were tripling the recipe. I believe using brown sugar is fine to do. For this single recipe would it be 50/50? Any concerns making this change?
Hi there! I am a new subscriber and very new to canning. Am just watching several channels right now trying to refresh my memory from the days when I canned with her. How I wish I had paid better attention! I notice that you have mentioned several time about caution in canning low acid foods. Why is that?
Low acid foods must be pressure canned unless they are included in a tested recipe approved for water bath canning. In WB canning there is a delicate balance of acidity to keep the food safe. So you should never alter amounts of low acid foods in recipes for WB canning.😊
@@carol-thriftychichousewife6231 ty! i made your apple butter recipe yesterday and posted it to fb while ago. i tagged you in it, so my friends and family could follow for the recipe, hope you dont mind! it was such a hit, hubs was eating it on his tamales haha!
Hi Carol, I made this amazing jam. I just finished the one I had since canning. I got another jar and opened it but it didn’t have that suction sound. So got another jar, checked the lid and couldn’t remove lid with fingers then opened it and again no suction sound. Is that normal for jams?
@@carol-thriftychichousewife6231 Carol I am so grateful for you. I don’t have a Facebook account or I would follow you. You have been such a great teacher and you are very much appreciated. The button tops are all down and can’t remove lids without lid remover. The jars I opened look and smell yummy! I did take a tiny taste and I’m still alive. I canned 14 jars of this jam. It would break my heart if I needed to trash them. But safety first. Thank you again for all your help. 🥰
You can safely use raisins in this recipe. In the USDA book The Complete Book of Home Canning There are several chutney recipes in which raisins are added then the concoction is water bath canned
But with water bath canning you have to have the correct balance of acidity. It’s not safe to add anything to a recipe in water bath canning as it could throw off the ph in your jars. It’s best to use tested recipes in water bath canning. I could not find a tested recipe for carrot cake jam that included raisins. It would not be safe to add them to this recipe
I know this is an old comment but to add to the above, the Ball book has a note that you can add up to a 1/2 cup of nuts to this recipe and it will be a conserve them and not a jam :)
If you’re referring to Certo liquid pectin, it’s 1 pouch for every 2 T. of powdered pectin. I used 6 tablespoons so that would be 3 pouches of liquid pectin
Tried this today and was disappointed! Really thought it would taste like the cake but not so much. I won't be making this again. Maybe its because I made the Christmas Jam first and that was just out of this world. Now that is the best jam I have EVER tasted!
Theflavorfulhome sent me over! Girl!!!!! I have to try this now! 😆🙌🙌🙌🙌 Subscribed!!!!!!
@@TheKneadyHomesteader awe… thank you 😊
Made this as my first time canning anything, all my seals worked!! And it smelled amazing. Can't wait to taste it!!
I can't wait to make this
Love your safety guidelines. Definitely will make this jam.
Thank you so much.
Delicious....Grand Marnier would send it over the top! Thanks for sharing. Dean & Joanie OCIC
Oh I made this amazing jam and I also added the carol touch with the grand marnie and it’s so yummy Thank You!!
Yum! I love canning with Brandy. Rich and a bit sweet.
I'm making your baked beans & will be giving some away as Christmas gifts!! Glad I found your channel. 🇨🇦
Welcome! Glad to have you 💕
Saving the best for last! I used Captain Morgan Spiced Rum in a cranberry & rum sauce from the Ball Book. You can taste the flavoring but not the alcohol... quite delicious. I may try this!
I made this jam and it was amazing! I gifted some and my neighbor went crazy over it. 😋
Very rarely does a recipe ideas grab my interest.. Love it thank you from Seneca Lake N.Y.
This jam is beautiful. Thanks for sharing your knowledge.
Beautiful & Elegant! I can't wait to make this! Merry Christmas!
I have subscribed to your channel the jam looks good I live in Kentucky brewer all around me i.live in Lexington more horses 🐎 there you look good today
Delicious
Flavor Profile!
😂😂...
I made it today and got 9 half pints and a little bit more. Wow it is so good but there is one thing I will change next batch is cut back on the ground cloves to quarter tsp.
Very sweet, but tasty.
Ok I’ve got 2 batches going-I didn’t have grand marniar so I used orange triple sec🤪 Thank you so much for sharing this! I’ve made cranberry jalapeño for gifting but I have several friends who don’t care for hot/spicy so this will be perfect!
I gave Carrot Cake jam away for Christmas gifts and called it Christmas jam. Everyone loved it.
I've been wanting to try this! Looks scrumptious.
Looks delicious Carol!!
Looks delicious!
Can I use apples instead?
Perhaps I am mistaken, but I made this carrot jam 2 years ago. But, I thought you used Triple Sec or was that another video of yours that I watched? I am sure I put triple sec in my jam and my mom loved it. She thought it tasted like orange marmalade-her favorite jam. Thanks.
I saw another video where they used brown sugar with white sugar. They were tripling the recipe. I believe using brown sugar is fine to do. For this single recipe would it be 50/50? Any concerns making this change?
Fine to swap but the color may be deeper
Do you think canned pears drained would be okay?
Yes
Hi there! I am a new subscriber and very new to canning. Am just watching several channels right now trying to refresh my memory from the days when I canned with her. How I wish I had paid better attention! I notice that you have mentioned several time about caution in canning low acid foods. Why is that?
Low acid foods must be pressure canned unless they are included in a tested recipe approved for water bath canning. In WB canning there is a delicate balance of acidity to keep the food safe. So you should never alter amounts of low acid foods in recipes for WB canning.😊
I can’t use pineapple or high acid fruit. Could I double the pears? I’m allergic to all high acidity fruit.
Yes
@@carol-thriftychichousewife6231 ty! i made your apple butter recipe yesterday and posted it to fb while ago. i tagged you in it, so my friends and family could follow for the recipe, hope you dont mind! it was such a hit, hubs was eating it on his tamales haha!
@@marygarcia5449 tell hubs I love that! Lol Gonna have to give that a try
Can you use Rumchata
That wouldn’t work well here I don’t think
Can you use sure jell pectin with this instead of the ball
Yes
Can I double this recipe carol
Yes you can!
Ty I got 14 1/2 pts. Yummo
This intrigues me.. How do you serve it?
Any way you would use jam... on toast or biscuits, between cake layers, filling for thumbprint cookies. It’s very delicious.
How long will this keep when canned?
Hi Carol, I made this amazing jam. I just finished the one I had since canning. I got another jar and opened it but it didn’t have that suction sound. So got another jar, checked the lid and couldn’t remove lid with fingers then opened it and again no suction sound. Is that normal for jams?
Yes but as long as the lid doesn’t flex and is securely attached it’s fine
@@carol-thriftychichousewife6231 Carol I am so grateful for you. I don’t have a Facebook account or I would follow you. You have been such a great teacher and you are very much appreciated. The button tops are all down and can’t remove lids without lid remover. The jars I opened look and smell yummy! I did take a tiny taste and I’m still alive. I canned 14 jars of this jam. It would break my heart if I needed to trash them. But safety first. Thank you again for all your help. 🥰
You can safely use raisins in this recipe.
In the USDA book
The Complete Book of Home Canning
There are several chutney recipes in which raisins are added then the concoction is water bath canned
But with water bath canning you have to have the correct balance of acidity. It’s not safe to add anything to a recipe in water bath canning as it could throw off the ph in your jars. It’s best to use tested recipes in water bath canning. I could not find a tested recipe for carrot cake jam that included raisins. It would not be safe to add them to this recipe
The recipes you speak of are tested as written for safety
I know this is an old comment but to add to the above, the Ball book has a note that you can add up to a 1/2 cup of nuts to this recipe and it will be a conserve them and not a jam :)
How much certiorari can I use instead of ball pectin?
If you’re referring to Certo liquid pectin, it’s 1 pouch for every 2 T. of powdered pectin. I used 6 tablespoons so that would be 3 pouches of liquid pectin
Certo
What brand pectin did you use?
Ball Classic Fruit pectin 😊
❤️👍
First
Tried this today and was disappointed! Really thought it would taste like the cake but not so much. I won't be making this again. Maybe its because I made the Christmas Jam first and that was just out of this world. Now that is the best jam I have EVER tasted!