Carrot Cake Jam
- whimsyhive
- Nov 12
- 1 min read
Updated: Nov 14
When I first saw this recipe, I had two thoughts:
One — this will be AMAZING!
Two — this could be a taste disaster.
Naturally, I had to find out for myself.
Well friends, I’m happy to report that this Carrot Cake Jam is everything I hoped it would be — warm, sweet, spiced, and absolutely delightful. It’s the kind of recipe that makes your kitchen smell like fall, your spoon "accidentally" find its way into the pot a few too many times, and your jars disappear almost as fast as you can get them sealed.
And the best part? It’s super simple to make.
Notes
1
Prep your canner: Fill a boiling-water canner about ¾ full and bring it to a simmer. Wash jars and lids in hot, soapy water and rinse well. Keep everything warm until you’re ready to fill them.
2
Cook the jam: In a large, heavy-bottomed pot (6–8 quart), combine the first nine ingredients — everything up to the vanilla. Bring to a boil, then reduce heat, cover, and let it simmer for about 15 minutes, or until the pears are tender. Stir occasionally so nothing sticks.
3
Add the magic. Remove from heat and stir in the pectin. I prefer the powder pectin but if you like liquid pectin, you are on your own because I have never tried that in this recipe. Bring the mixture to a full rolling boil (the kind that doesn't back down when you stir it). Stir in the sugar, return to a full boil and cook for one minute stirring constantly to keep it from boiling over or burning on the bottom of the pot.
4
Jar it up: Remove from heat, skim off any foam, and ladle the jam into warm jars, leaving ¼ inch of headspace. Wipe rims clean, apply lids and bands until finger tight, and place jars in a large pot fully submerged under water. Process the jars in a water bath for 20 minutes. That simply means keeping them fully submerged in a gentle, rolling boil the entire 20 minutes.
5
Cool and seal: Carefully lift jars out, set them on a towel, and let them cool completely. Once cool, press the centers of the lids — if they don’t pop back, you’ve got a perfect seal. (If they do pop, just refrigerate and enjoy that jar first!)
Instructions
1 20 oz can unsweetened crushed pineapple
1 ½ cups shredded carrots
2 cups grated ripe apples - I prefer to keep the peel on the apples.
Juice of 1 fresh lemon
Zest of 1 lemon
2 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground cardamom
½ tsp salt
1 tsp vanilla bean paste
1 package (1.75 oz) powdered fruit pectin
4 ½ cups sugar
Carrot Cake Jam
Carrot Cake Jam
Alisa Stevens
This jam tastes like a cozy slice of carrot cake — sweet pineapple, warm spices, and a little citrus brightness to tie it all together. Try it on biscuits, buttered toast, or even as a glaze for ham.
Trust me, it’s one of those recipes you’ll make once… and then immediately wish you’d doubled it! Enjoy!
Servings :
6 pint jars
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
overnight
Total Time
12 hours
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