carrot cake jam

Carrot Cake Jam Recipe

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Sue Kenitzer


I found this from better homes and gardens. It is so good. Real good on warm cinnamon toast.

★★★★★ 1 vote
7 jars
10 Min
45 Min


2 c
finely shredded carrots
1 c
finely chopped, peeled pears
15 oz crushed pineapple in juice, undrained
2 Tbsp
lemon juice
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1 pkg
1.7 oz powdered fruit pectin
4 c
2 c
packed brown sugar
1 tsp
1/2 c
flaked coconut or raisins or both


1In a 6 quart heavy pan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, and nutmeg.
2Bring to a boil, stirring constantly. Reduce heat. Simmer covered for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin and stir until desolved.
3Bring mixture back to boiling stirring constantly. Add both sugars. Return to boil and cook 1 minute still stirring constantly. Remove from heat and quickly skim foam off with a metal spoon. Stir in vanilla, coconut, and raisins.
4Ladle hot jam into hot sterilized half pint jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process filled jars in boiling water canner for 10 minutes. Start timing when water is at full boil.
5Remove jars and cool on wire racks.

About carrot cake jam

Course/Dish: Jams & Jellies
Hashtags: #spice, #Carrots, #pears