Carrot Cake Jam

James Baum


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.


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makes either 6 to 8 half pints, or 4 and a half pints
25 Min
25 Min


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1 can(s)
pineapple, crushed with juice
2 c
carrot, shredded
1/2 tsp
1 1/2 c
pears, chopped
1 1/2 c
coconut, shredded
1 1/2 can(s)
2 Tbsp
1 1/2 c
walnuts, chopped
3 Tbsp
lemon juice
1/4 tsp
ground cloves
1/4 tsp
5 1/2 c
1 c
brown sugar, firmly packed
1 box
fruit pectin, powdered

How to Make Carrot Cake Jam


  • 1In 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.
  • 2Bring 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.
  • 3Ladle 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.

Printable Recipe Card

About Carrot Cake Jam

Course/Dish: Jams & Jellies
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free
Other Tag: For Kids
Hashtag: #jams

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