carrot cake jam

Carrot Cake Jam

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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
  • 1
    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


  1. In a 6 quart heavy pan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, and nutmeg.
  2. Bring 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.
  3. Bring 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.
  4. Ladle 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.
  5. Remove jars and cool on wire racks.

Printable Recipe Card

About carrot cake jam

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

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