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.
Carrot Cake Jam Recipe
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
Carrot Cake Jam
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: makes 7 half pints 1x
Print Recipe
Pin RecipeDescription
This Carrot Cake Jam recipe is Inspired by Better Homes and Garden Canning magazine and tweeked by me.
Ingredients
- 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
Instructions
- 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.
Notes
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
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 45
Love this Carrot Cake Jam recipe? Check out my Canning Recipe page for more canning recipes.
S.V.
March 16, 2012 at 2:52 pmCarrot cake jam sounds amazing….. I would totally want to try some. I love carrot cake.
Carlo/Carlo At Your Service Productions
March 16, 2012 at 9:57 pmI thought I'd heard them all, but I've never heard of this recipe. And I have to tell you… It sounds divine!
Thank you for posting your recipe. I'm bookmarking the page, as I intend to make it. You know what I'm thinking? Christmas gifts! People will love it, I just know it.
Thanks again!
Diane
March 18, 2012 at 1:28 amThis sounds so yummy and it would make great Christmas gifts this year! Thanks for posting!
Jammin'
September 11, 2012 at 2:22 pmI have made so many jams this year! This one I’m trying soon and plan to make baskets for the holidays with three different loaves of bread (pumpkin, banana & cornbread) and then put in 3 jams with them. I think I’ll do this carrot cake, banana nut bread jam & a peach jalapeno for the cornbread. People love to get these! Maybe an idea for some of you too!
Flour On My Face
September 12, 2012 at 12:51 pmThank you! This jam goes perfectly with sweet breads and will make a great addition to your holiday gift baskets. Thanks for stopping by!
Kelly
October 8, 2012 at 6:49 pmI love this recipe. I have that canning magazine from Better Homes & Gardens. Funny thing, I actually bought two not realizing I had already purchased the first. I am making this recipe for a holiday craft sale next month. Also doing jars of my gingerbread pancake mix. Hope they go over as well there as they do with the family. 🙂
Flour On My Face
October 9, 2012 at 6:50 amKelly
Your pancakes sound delicious and will make great gifts along with the awesome carrot cake jam. LOL I ended up with three copies of the magazine. I bought one at full price and then two more when I found them on clearance. I gave the two extras away : )
Gunter Davilla
May 31, 2018 at 4:36 pmI have been making a very similar recipe for years and everybody loves it. I give it as gifts at Christmas time along with my favorite banana bread and pumpkin bread that I bake. The only difference in the recipe I make is it calls for molasses instead of brown sugar and apples instead of pears. It also calls for powdered pectin instead of liquid. I have a lot of liquid pectin that a friend gave me. I need to use it but am not sure how to substitute liquid for powdered. I found this recipe using liquid pectin so I am going to try it to see how it turns out. Since the recipe is so similar I know everybody will love it too. I plan on doing that first thing tomorrow. Thank you so much for this recipe. Now I can use my liquid pectin.
Arlene Mobley
May 31, 2018 at 7:26 pmGunter
I am sure you will love this recipe. I think you might be able to find a pectin converter on the Ball Fresh Preserving website. There are differences between the amount of powdered and liquid pectin used in canning recipes and when you add the pectin to the recipe. I’m the opposite I started out using nothing but liquid pectin for my canning recipes. It is only in the past few years that I have started using the Ball powdered pectin.
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