Carrot Cake Jam
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.
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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.
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.
Cool the jars on a towel overnight.
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.
Serving: 1Tablespoon | Calories: 48kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 22mg | Fiber: 1g | Sugar: 12g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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