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.
Carrot Cake Jam
This Carrot Cake Jam recipe is Inspired by Better Homes and Garden Canning magazine and tweeked by me.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: makes 7 half pints
- Category: Canning Recipes
- Method: Hot Water Bath Canning
- Cuisine: American
- 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.
- Serving Size: 1 Tablespoon
- Calories: 45