Real Recipes From Real Home Cooks ®

carrot cake jam

Recipe by
James Baum
Norfolk, VA

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. I added coconut and walnuts to this recipes. Even though coconut isn't in traditional carrot cake, I thought I'd try it in this recipe.

yield serving(s)
prep time 25 Min
cook time 25 Min
method Canning/Preserving

Ingredients For carrot cake jam

  • 1 can
    pineapple, crushed with juice
  • 2 c
    carrot, shredded
  • 1/2 tsp
    nutmeg
  • 1 1/2 c
    pears, chopped
  • 1 1/2 c
    coconut, shredded
  • 1 1/2 can
    raisins
  • 2 Tbsp
    cinnamon
  • 1 1/2 c
    walnuts, chopped
  • 3 Tbsp
    lemon juice
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ginger
  • 5 1/2 c
    sugar
  • 1 c
    brown sugar, firmly packed
  • 1 box
    fruit pectin, powdered

How To Make carrot cake jam

  • 1
    In a large saucepan, combine the first eleven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, stirring occasionally. Remove from the heat; stir in pectin.
  • 2
    Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
  • 3
    Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes. Yield: 8 half-pints.
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