Carrot Cake Jam

Canning, Carrot Cake, Jam,

This Carrot Cake Jam recipe is Inspired by Better Homes and Garden Canning magazine and tweeked by me.



  1. Pour the pineapple into the large pot you will be cooking your jam in.
  2. Grate the carrots finely and add to the bowl of crushed pineapple. Stir.
  3. Chop the pear and add to the pineapple and carrots. Stir.
  4. The acid from the pineapple juice will keep the pear and carrot from turning brown.
  5. Add the lemon juice, ground cinnamon, ground nutmeg and raisins to the pot. Stir.
  6. 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.
  7. Once it comes to a full roiling boil add 1 foil pouch of liquid pectin.
  8. Once the ingredients come back to a full roiling boil begin timing 2 minutes.
  9. Once the 2 minutes are up remove the pot from the burner and skim off any foam.
  10. Ladle into hot prepared jars.
  11. Wipe the rims and put on your lids.
  12. 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.