Carrot Cake Conserve Recipe
Recipe By Serious Eats
This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy.
4.9
20 Rating -
Rate
Vegdiet
2hr total
2hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Carrot Cake Conserve Recipe
- 0.21 cup Finely grated peeled carrots
- 0.21 cup Finely diced peeled and cored tart apples, such as granny smith
- 1/4 cup Canned crushed pineapple, including juice
- 0.43 tablespoon Freshly squeezed lemon juice
- 0.11 teaspoon Cinnamon
- 0.07 teaspoon Ground nutmeg
- 1/25 teaspoon Ground cloves
- 0.07 cup Raisins
- 0.14 Ne package powdered fruit pectin
- 0.93 cup Granulated sugar
- 0.07 teaspoon Butter
Nutrition
value
value
1091
calories per serving
51 g Fat10 g Protein147 g Carbs8 g FiberOther
Current Totals
- Fat51g
- Protein10g
- Carbs147g
- Fiber8g
MacroNutrients
- Carbs147g
- Protein10g
- Fiber8g
Fats
- Fat51g
Vitamins & Minerals
- Calcium81mg
- Iron6mg
- Vitamin A885mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B997mcg
- Vitamin B12< 1mcg
- Vitamin C19mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium62mg
- Manganese1mg
- Phosphorus208mg
- Selenium18mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats