Carrot Cake Jam Recipe
This Carrot Cake Jam recipe tastes just like a piece of homemade Old Fashioned Carrot Cake. I ate it on crackers with cream cheese and it is divine.
Last summer I bought a canning magazine put out by Better Homes and Gardens special interest publications. I’m not sure if it is still available. I hope they come out with a new issue this summer.
I bought it as a chat giveaway prize and the winner never claimed it so I decided to keep it for myself because it was the last issue the store had and I wasn’t sure I would be able to find another!
The magazine is chock full of canning information and recipes for the beginner or seasoned canner.
There was one recipe that I knew I just had to make when I saw it.
Last week I finally had a chance to make it. I also made a batch of strawberry jam. The strawberries are in and the prices are so low this year. I will probably be making a few more batches of strawberry jam.
I did make a few changes to the recipe.
The recipe calls for powdered fruit pectin. I have never used powdered fruit pectin. I have been using liquid since the very first batch of jam I ever made about 22 years ago. This may have affected the set I got. 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 directions and use powdered pectin.
I also decreased the amount of ground nutmeg to 1/4 teaspoon instead of the 1/2 teaspoon called for in the original recipe. Nutmeg is a bit overpowering. I like the flavor but not when it is too strong.
This Carrot Cake Jam recipe is Inspired by Better Homes and Garden Canning magazine and tweeked by me.
- 2 cups finely shredded carrots, about 4 medium
- 1 cup finely chopped peeled pear, 1 medium
- 1 15 ounce can crushed pineapple (juice packed) un-drained
- 2 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 foil pack liquid pectin
- 4 cups granulated sugar
- 2 cups packed brown sugar
- 1/4 cup raisins
- 1 teaspoon vanilla
- Pour the pineapple into the large pot you will be cooking your jam in.
- Grate the carrots finely and add to the bowl of crushed pineapple. Stir.
- Chop the pear and add to the pineapple and carrots. Stir.
- The acid from the pineapple juice will keep the pear and carrot from turning brown.
- 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 wet. 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.
- Once the 2 minutes are up remove the pot from the burner and skim off any foam.
- Ladle into hot prepared jars.
- Wipe the rims and put on your lids.
- Process in a hot water bath for 10 minutes.
This jam tastes just like carrot cake. I ate it on crackers with cream cheese and it is divine.
- Category: Canning Recipes
- Method: Hot Water Bath Canning
- Cuisine: American
- Serving Size: 1 Tablespoon
- Calories: 45