I visited my family recently for Easter. We cook a big meal with a ham and multiple soup options. My sister and I requested extra vegetables for crudités. We ended up getting too much and I brought home a lot of carrots. I was searching for a carrot cake recipe and stumbled across a carrot cake conserve recipe. I decided to make it because it was weird and I still had some commercial pectin that I was too scared to use in my raspberry hibiscus jam. I had reservations on using pineapple, but it turned out really well. It doesn't taste too much of any of the fruit included and truly does taste like carrot cake.

I combined this jam with my favorite sous vide cheesecake recipe to make carrot cheesecake. Instead of using graham crackers, I just sprinkled chopped walnuts on top. I like the cheesecake a lot, but my favorite way to eat the jam is on a bagel with cream cheese and walnuts.