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+ servings
Canning, Carrot Cake, Jam,

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 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Hot Water Bath 10 minutes
Total Time 55 minutes
Course Condiment, DIY
Cuisine American
Servings 112 tablespoons
Calories 48 kcal

Ingredients  

  • 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 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: 48kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 22mgFiber: 1gSugar: 12gVitamin A: 384IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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