I wanted to create a new topping for our MB waffles and was feeling the warm, winter spices – with a few extra carrots to spare and a love for carrot cake, this jam was born.
I wanted to create a new topping for our MB waffles and was feeling the warm, winter spices - with a few extra carrots to spare and a love for carrot cake, this jam was born.
Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients:
450gcarrots (chopped)
1canpineapple in its own juice, (chopped)(do not throw away juice)
3apples (sliced into cubes)
3tbsplemon juice
1cupagave nectar
½cupwater
2tbspcinnamon
1tbspmixed spice
⅓cupchia seeds
½cupgrated carrot (optional)
Method:
1
Put all your ingredients except chia seeds and grated carrot, into a medium-large size saucepan and bring to a boil. Add the pineapples in with the juice too, do not discard it. Then, reduce heat and leave it simmering for approx 20 minutes (until apples and carrots have softened).
2
With a handheld blender, blitz everything to a pulp – leaving some texture rather than blending it till it is smooth.
3
Fold in chia seeds + grated carrot and leave simmering on very low heat, turning occasionally for approx 10-15 minutes. You want the chia seeds to soak up all the moisture and ‘gel’ all the ingredients together. If you prefer a thicker consistency, add more chia seeds. Alternatively, you can thicken it with some cornflour. Add in the optional grated carrot if you would like a bit of texture in your jam - I have made it with and without and both are great.
4
Leave to cool completely, i let it cool in the saucepan but you can transfer into jars and leave unopened until cooled.
5
This will taste nicer as the days go by when all the flavours settle together.
6
We enjoyed ours on some waffles but can’t wait to try it on toast with nut butter – or even some french toast mmmm.
Notes
You could even use this as a cake topping or filling, or even freeze and make your very own carrot cake smoothies.
Don’t forget to tag us if you try any of these recipes, you can find us on social media @themusclebakery 🙂
1canpineapple in its own juice, (chopped)(do not throw away juice)
3apples (sliced into cubes)
3tbsplemon juice
1cupagave nectar
½cupwater
2tbspcinnamon
1tbspmixed spice
⅓cupchia seeds
½cupgrated carrot (optional)
Directions
Method:
1
Put all your ingredients except chia seeds and grated carrot, into a medium-large size saucepan and bring to a boil. Add the pineapples in with the juice too, do not discard it. Then, reduce heat and leave it simmering for approx 20 minutes (until apples and carrots have softened).
2
With a handheld blender, blitz everything to a pulp – leaving some texture rather than blending it till it is smooth.
3
Fold in chia seeds + grated carrot and leave simmering on very low heat, turning occasionally for approx 10-15 minutes. You want the chia seeds to soak up all the moisture and ‘gel’ all the ingredients together. If you prefer a thicker consistency, add more chia seeds. Alternatively, you can thicken it with some cornflour. Add in the optional grated carrot if you would like a bit of texture in your jam - I have made it with and without and both are great.
4
Leave to cool completely, i let it cool in the saucepan but you can transfer into jars and leave unopened until cooled.
5
This will taste nicer as the days go by when all the flavours settle together.
6
We enjoyed ours on some waffles but can’t wait to try it on toast with nut butter – or even some french toast mmmm.
Notes
You could even use this as a cake topping or filling, or even freeze and make your very own carrot cake smoothies.
Don’t forget to tag us if you try any of these recipes, you can find us on social media @themusclebakery 🙂
