Ingredients

The following ingredients have 40 Servings
  • 3/4 cup finely grated carrots
  • 3/4 cup chopped (, cored, peeled, apples)
  • 3/4 cup crushed canned pineapple (, including juice)
  • 1 1/2 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 package ((1.75 oz.) low-sugar powdered fruit pectin)
  • 1 1/2 cups sugar
  • 8 ounces cream cheese
  • 12 slices Hawaiian Bread
  • 6 tablespoons butter

Instruction

  • Recipe uses HALF of the jam this makes! I actually made a double recipe and used 1/4 of it for these sandwiches and the rest in a giant three tier Carrot cake.
  • In a large saucepan, combine carrots, apples, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves.
  • Bring to a boil over high heat, stirring frequently.
  • Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
  • Remove from heat and whisk in pectin until dissolved.
  • Bring to a boil over high heat, stirring frequently.
  • Add sugar all at once and return to a full rolling boil, stirring constantly.
  • Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
  • Let cool.
  • To prepare each sandwich:
  • When cool, spread a thick layer of cream cheese on each side of the sandwich and spread on a thick layer of carrot cake jam and close the sandwich.
  • Melt 1/2 tablespoon of butter on a griddle, on low.
  • Add the sandwich onto the butter and cook on medium low for 3-4 minutes.
  • Using a spatula pick up the sandwich, drop another half tablespoon onto the griddle.
  • Lower other side of sandwich onto the butter and cook for another 3-4 minutes.