Ingredients
¾cupcarrots,finely grated
¾cupapples,chopped, cored, peeled
¾cuppineapple,crushed canned, including juice
1½tbsplemon juice
½tspground cinnamon
¼tspground nutmeg
⅛tspground cloves
1.75ozlow-sugar powdered fruit pectin
1½cupssugar
8ozcream cheese
12Hawaiian Bread slices
6tbspbutter
Preparation
In a large saucepan, combine the carrots, apples, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves.
Bring to a boil over high heat, stirring frequently.
Reduce the heat, cover, then boil gently for 20 minutes, stirring occasionally.
Remove from heat, then whisk in the pectin until dissolved.
Bring to a boil over high heat, stirring frequently.
Add the sugar all at once, then return to a full rolling boil, stirring constantly.
Boil hard, stirring constantly, for 1 minute.
Remove from heat, then skim off the foam. Let cool.
Spread a thick layer of cream cheese on each side of the sandwich, then spread on a thick layer of carrot cake jam. Close the sandwich.
Melt ½ tablespoon of butter on a griddle on low heat.
Add the sandwich onto the butter, then cook on medium low for 3 to 4 minutes.
Using a spatula, pick up the sandwich, then drop another ½ tablespoon of butter onto the griddle.
Lower the other side of sandwich onto the butter, then cook for another 3 to 4 minutes.
Repeat with the remaining sandwiches.
Serve warm, and enjoy!
