I once had a
friend who believed that carrot cake was an acceptable choice on any diet,
since technically it is a vegetable. I’m
not sure Carrot Cake Jam exactly qualifies as a vegetable, but what goes into
the jar was harvested in the field and it sure tastes a lot like the cake after
which it is named.
The final
pickup of the 2013 season at Restoration Farm features crisp, sunny carrots
that sparkle in the morning light. The splash of bright orange color
immediately catches the eye.
Root
vegetables personify the heartiest traits of the farm, drawing their earthy
flavor directly from the elements of soil and water that comprises the
land.
Perhaps it
is my need to extend the season that prompts me to – once again – organize a
weekend canning project. This recipe for Carrot Cake Jam intrigues me. The jam evokes tradition, and the flavors of
Carrot Cake a touch of nouveau cuisine.
Grated
carrots, chopped pears and canned pineapple are simmered with sugar, pectin and
warm autumn seasonings – cinnamon, cloves and nutmeg. I’ll be able to enjoy the sweet carrots of
Restoration Farm for some time to come.
By now, my
canning skills are practically instinctive, which was a goal of mine for the
season. Once hesitant to tackle home preserving, it now comes quite naturally.
Here’s the
rub with jam. You actually can’t sample
the fruit of your labor until the job is complete – the jam is just too
hot. But, the aroma is rich and
inviting, and a pretty clear indicator of success.
The
delectable spread packed into the jars is chunky and sweet, and the house
indeed smells like warm Carrot Cake is baking in the oven.
A slice of
homemade bread spread with cream cheese and Carrot Cake Jam on a bracing autumn
afternoon will assure that the flavors and textures of Restoration Farm
continue to delight the senses.
©2013 T.W.
Barritt All Rights Reserved
