Indulge in the nostalgic flavors of homemade Carrot Cake with our delicious Carrot Cake Jam recipe. Eat it straight from the jar or spread on crackers with cream cheese for a divine treat!
INGREDIENTS
Crushed Pineapple
Shredded Carrots
Chopped Pear
Lemon Juice
Cinnamon
Nutmeg
Liquid Pection
Granulated Sugar
Brown Sugar
Flaked Coconut (Optional)
Golden Raisins
Vanilla Extract
Pour crushed pineapple into a large canning pot. Finely grate the carrots and add them to the pot. Peel, core, and chop the pear, then stir it into the pineapple and carrots until evenly combined.
Add lemon juice, cinnamon, nutmeg, and raisins to the mixture and stir well. Pour in the brown sugar and granulated sugar, mixing until all the sugar is fully moistened and evenly incorporated.
Place the pot over medium heat and slowly bring the mixture to a full rolling boil. Stir occasionally. Add the liquid pectin, return the mixture to a rolling boil, and boil hard for two minutes. Remove from heat and skim off any foam.
Stir in the coconut, raisins, and vanilla extract. Ladle into hot jars, leaving ¼-inch headspace. Seal and process in a water bath for 10 minutes, then cool completely. Try it spread on a slice of toasted carrot cake bread for a divine treat.