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


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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

How to Make carrot cake jam


  • 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.

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About carrot cake jam

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

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