Carrot Cake Jam

Pam Ellingson


Found this recipe somewhere online and adapted it to my tastes. I love carrot cake, so why not have a jam that tastes like it for your pancakes, toast and waffles.

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Makes 6 to 8 half pint jars


20 Min


1 Hr 30 Min




1 can(s)
crushed pineapple, 20 oz.
1 1/2 c
shredded carrots
1 1/2 c
ripe pears, peeled and chopped (i used bartletts)
5 1/2 c
1 c
light brown sugar (packed)
3 Tbsp
lemon juice
1 tsp
ground cinnamon
1/4 tsp
ground cloves
1/4 tsp
ground nutmeg
1 pkg
certo fruit pectin

Directions Step-By-Step

Wash and sterilize your jars and keep hot (Put them on a sheet pan in the oven at 190 to 200° or leave them in the boiling water sterilizer)) Put the lids and bands in a small pot of boiling water until needed
Put the pineapple (Undrained), carrots, pears, spices and lemon juice in a 5 to 6 qt dutch oven or saucepot, and bring to a boil, stirring occasionally. Cook until the pears are tender, about 15 to 20 minutes.
Stir in the sugars and bring back to a rolling boil, making sure the sugar is dissolved. Add the Certo pectin, and bring back to a full rolling boil for 1 minute while stirring constantly.
Remove from heat, skim any foam that might have formed, and ladle into hot, sterilized jars. Wipe rims, place two piece lids and process in a hot water bath for 7 minutes. Remove jars from water bath and place on a cloth covered counter to cool completely. Store where it is cool and dark.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy