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.
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!
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.
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. 🥰
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
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 :)
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!
