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Carrot Cake Jam

Submitted by: Kristina_Vanni | Source: Better Homes and Gardens "Canning" Magazine

Carrot Cake Jam
2011-08-30 Other
3.6 5

This recipe for jam has a carrot and pear base along with cinnamon and nutmeg for the real carrot cake essence. This jam is great on warm cinnamon toast.

  • Servings: 7 jars
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour


2 cups Finely Shredded Carrots
1 cup Finely Chopped, peeled pear
1× 15 oz Crushed Pineapple In Juice, undrained
2 Tbsp Lemon Juice
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
1× 1.75 oz pkg Regular Powdered Fruit Pectin
4 cups Granulated Sugar
2 cups Packed Brown Sugar
1 tsp Vanilla
¼ cup Flaked Coconut or Raisins, optional


In a 4-6 quart heavy pot, combine carrots, pear, pineapple with juice, lemon juice, cinnamon, and nutmeg. Bring to boiling, stirring constantly, then reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat, sprinkle mixture with pectin, then stir until pectin dissolves. Bring carrot mixture to boiling, stirring constantly. Add granulated and brown sugars. Return to a full rolling boil, then boil for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Stir in vanilla and coconut or raisins, if using.

Ladle hot jam into hot, sterilized half pint canning jars, leaving a 1/4 inch head space. Wipe jar rims and adjust lids. Process filled jars in a boiling water canner for 10 minutes. Start timing when water returns to a boil. Remove jars from canner and cool on wire racks. Makes 7 half pints.