Carrot Cake Jam

Indulge in the nostalgic flavors of homemade Carrot Cake with our delicious Carrot Cake Jam recipe.

It's so good, you'll want to eat it straight from the jar or spread on crackers with cream cheese for a truly divine treat.

And the best part? You can easily make this favorite spring time canning recipe it at home with just a few simple ingredients.

This Carrot Cake Jam recipe was originally printed in a Better Homes and Garden Magazine back in 2013.

Why You'll Love This Recipe

This Carrot Cake Jam is a delightful spread that captures the essences of this beloved dessert in a jar.

Imagine the warm, spiced flavors of cinnamon, and nutmeg, melded with the natural sweetness of carrots and the slight tanginess of lemon.

Tiny pieces of tender carrots, coconut and raisins interspersed throughout the jam offer a satisfying texture that elevates the experience.

How to eat Carrot Cake Jam

It's not just a jam; it's a dessert transformation that invites the nostalgic flavor of old fashioned carrot cake with every spoonful.

Pair it with scones, blend into homemade yogurt or enjoy it atop a creamy layer of cream cheese on your morning toast or crackers for a unique and comforting start to your day.

Use it as the filling for layered carrot cake, carrot cake cupcakes or spread it on a slice of toasted carrot cake bread.

Recipe Info

The original recipe called for powdered fruit pectin. At the time I had never used powdered fruit pectin. I have been using liquid since the very first batch of jam I ever made about 35 years ago. Normally it is not a good idea to alter the type of pectin used in a jam recipe but it worked out fine for me

This may have affected the set. It's a little thin but tastes so good I can deal with it. If that's not an issued for you either then make the change yourself or follow the original directions and use powdered pectin.

I also decreased the amount of ground nutmeg to ¼ teaspoon instead of the ½ teaspoon called for in the original recipe.

Nutmeg is a bit overpowering. I like the flavor but not when it is too strong.

Carrot Cake Jam Ingredients

• 15 ounce can crushed pineapple in juice (do not drain)
• 2 cups finely shredded carrots (about 4 medium carrots)
• 1 cup finely chopped peeled pear (1 medium pear)
• 2 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 packet liquid pectin 6 oz.
• 4 cups granulated sugar
• 2 cups packed brown sugar
• ¼ cup flaked coconut (optional)
• ¼ cup golden raisins
• 1 teaspoon vanilla extract I used my homemade vanilla

Carrot Cake Jam Directions

• Step 1: Pour the crushed pineapple into a large canning pot.
• Step 2: Grate the carrots finely and add to the crushed pineapple.
• Step 3: Peel, core and chop the pear. Add to the pineapple and carrots in the pot. Stir to combine.
• Step 4: Add the lemon juice, ground cinnamon, ground nutmeg and raisins to the pot. Stir. Add the brown and white granulated sugar. Stir until all the sugar is moist.
• Step 5: Turn the heat on medium and slowly bring to a full boil.
• Step 6: Once it comes to a full roiling boil add 1 foil pouch of liquid pectin.
• Step 7: Once the ingredients come back to a full roiling boil begin timing 2 minutes.
• Step 8: When the 2 minutes are up remove the pot from the burner and skim off any foam. Stir in the coconut, raisins and vanilla extract.
• Step 9: Ladle into hot prepared jars 1/ pint jars leaving a ¼ inch headspace. Wipe the jar rims with a damp cloth and place a flat lid on the jar and twist on the ring just finger tight.
• Step 10: Process in a hot water bath canner for 10 minutes. Turn the pot off and allow to cool for 5 minutes before removing the jars from the canner. Place the hot jars on a towel and cool overnight.
• Step 11: Remove the rings and wash the jars thoroughly before storing in a cool dark cabinet.

Helpful Canning Tools

Pro Canning Tips

• Select the Freshest Ingredients: Use the freshest carrots you can find for the best flavor and texture. Fresh lemon juice is also crucial for that bright, tangy note that balances the jam's sweetness.
• Sterilize Your Jars: Before canning, it’s essential to sterilize your jars and lids to prevent bacteria growth. Boil them in water or place them in a preheated oven for a few minutes to ensure they are clean and ready for use.
• Spice it Right: Carrot cake is beloved for its spices; make sure to measure your cinnamon, and nutmeg accurately for that classic carrot cake flavor profile in your jam.
• Proper Canning Process: Follow the water bath canning process correctly to seal your jars and ensure the jam's longevity. This involves processing for the correct amount of time recommended for your altitude.
• Label and Date Your Jars: Once your jars have cooled, make sure to label them with the name of the jam and the date it was made. This not only helps you keep track of when it’s best to consume by but also makes for a beautiful and informative presentation when gifting.

More Canning Recipes

More delightful canning recipes for you to make.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Carrot Cake Jam

Arlene Mobley - Flour On My Face

This Carrot Cake Jam recipe is Inspired by Better Homes and Garden Canning magazine. Makes 7 half pints of jam. Spread it over cream cheese for a treat.

5 from 2 votes

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Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Hot Water Bath 10 minutes mins

Total Time 55 minutes mins

Course Condiment, DIY

Cuisine American

Servings 112 tablespoons

Calories 49 kcal

Ingredients  

1x2x3x

• ▢ 15 ounce can crushed pineapple in juice (undrained)
• ▢ 2 cups finely shredded carrots (about 4 medium)
• ▢ 1 cup finely chopped peeled pear (1 medium)
• ▢ 2 tablespoon lemon juice
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 packet liquid pectin (6 oz. foil pack)
• ▢ 4 cups granulated sugar
• ▢ 2 cups packed brown sugar
• ▢ ¼ cup flaked coconut (optional)
• ▢ ¼ cup golden raisins
• ▢ 1 teaspoon vanilla extract

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Instructions 

• Pour the crushed pineapple into a large canning pot.
• Grate the carrots finely and add to the crushed pineapple.
• Peel, core and chop the pear. Add to the pineapple and carrots in the pot. Stir to combine.
• Add the lemon juice, ground cinnamon, ground nutmeg and raisins to the pot. Stir. Add the brown and white granulated sugar. Stir until all the sugar is moist.
• Turn the heat on medium and slowly bring to a full boil.
• Once it comes to a full roiling boil add 1 foil pouch of liquid pectin.
• Once the ingredients come back to a full roiling boil begin timing 2 minutes.
• When the 2 minutes are up remove the pot from the burner and skim off any foam. Stir in the coconut, raisins and vanilla extract.
• Ladle into hot prepared jars leaving a ¼ inch headspace. Wipe the jar rims with a damp cloth and place a flat lid on the jar and twist on the ring just finger tight.
• Process in a hot water bath canner for 10 minutes. Turn the pot off and allow to cool for 5 minutes before removing the jars from the canner. Place the hot jars on a towel and cool overnight.
• Remove the rings and wash the jars thoroughly before storing in a cool dark cabinet.

Recipe Expert Tips

• Jars: This recipe will fill 7 to 8 half pint jars.
• This jam tastes just like carrot cake. I ate it on crackers with cream cheese and it is divine.
• The acid from the pineapple juice will keep the pear and carrot from turning brown.
• Select the Freshest Ingredients: Use the freshest carrots you can find for the best flavor and texture. Fresh lemon juice is also crucial for that bright, tangy note that balances the jam's sweetness.
• Sterilize Your Jars: Before canning, it’s essential to sterilize your jars and lids to prevent bacteria growth. Boil them in water or place them in a preheated oven for a few minutes to ensure they are clean and ready for use.
• Spice it Right: Carrot cake is beloved for its spices; make sure to measure your cinnamon, and nutmeg accurately for that classic carrot cake flavor profile in your jam.
• Proper Canning Process: Follow the water bath canning process correctly to seal your jars and ensure the jam's longevity. This involves processing for the correct amount of time recommended for your altitude.
• Label and Date Your Jars: Once your jars have cooled, make sure to label them with the name of the jam and the date it was made. This not only helps you keep track of when it’s best to consume by but also makes for a beautiful and informative presentation when gifting.

Nutrition

Serving: 1TablespoonCalories: 49kcalCarbohydrates: 12gProtein: 0.1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 23mgFiber: 0.2gSugar: 12gVitamin A: 384IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg

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