carrot cake jam

★★★★★ 2
wmnofoz avatar
By Pam Ellingson
from Wichita, KS

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.

★★★★★ 2
serves Makes 6 to 8 half pint jars
prep time 20 Min
cook time 1 Hr 30 Min
method Canning/Preserving

Ingredients For carrot cake jam

  • 1 can
    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
    sugar
  • 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

How To Make carrot cake jam

  • 1
    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
  • 2
    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.
  • 3
    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.
  • 4
    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.
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