carrot cake jam

38 Pinches 4 Photos
Norfolk, VA
Updated on Apr 9, 2014

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.

prep time 25 Min
cook time 25 Min
method Canning/Preserving
yield makes either 6 to 8 half pints, or 4 and a half pints

Ingredients

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

How To Make carrot cake jam

  • Step 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.
  • Step 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.
  • Step 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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