This carrot cake jam is packed full of fresh carrots, coconut, pear, pineapple and dark brown sugar. This sweet jam is like dessert in a jar.
First of all I want send out a GIANT thank you to all my lovely guest bloggers from last week. They are amazing ladies and make the most amazing food. I’m so happy they took the time to showcase their awesomeness on my site….thank you!
If you follow me on twitter you know about this jam. I have been talking about it for forever now. I’m not really sure what took my so long to get it up on the site. I shall blame it on procrastination. That sounds good.
I made this jam from fresh carrots I received in my CSA box. They worked perfectly. They were tiny but super sweet in flavor. I also decided to use dark brown sugar instead of light brown. Also, when I say “I decided” I really mean to say “as I was making the jam I went to grab my brown sugar and realized I had none. I quickly ran next door and my lovely neighbor gave me some to use. They only had dark brown…so I used dark brown.”
My favorite way to eat this jam is on toast with cream cheese. I made pumpkin yeast bread earlier this year and topped that with cream cheese then I slathered on tons of this jam. It was heaven.
Carrot Cake Jam
This carrot cake jam is packed full of fresh carrots, coconut, pear, pineapple and dark brown sugar. This sweet jam is like dessert in a jar.
Yield: 7 half pints
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Ingredients:
- 2 cups finely shredded carrots
- 1 cup finely chopped and pealed pear
- 1 (15 ounce) can juice packed crushed pineapple, undrained
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (1.75 ounce) package regular powdered fruit pectin
- 4 cups granulated sugar
- 2 cups packed brown sugar
- 1/2 cup flaked coconut or raisin (optional)
- 1 teaspoon vanilla
Source: Better Homes and Gardens Canning Magazine
Directions:
In a 4-6 quart heavy pot, combine carrots, pear, pineapple with the juice, lemon juice, cinnamon, and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from the heat. Sprinkle mixture with pectin, stir until pectin dissolves.
Bring carrot mixture to boil, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil, boil for 1 minute, stirring constant. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.
Ladle hot jam into hot, sterilized half pint canning jars, Leaving a 1/4 inch headspace. Wipe jar rims, adjust lids.
Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner, cool on a wire rack.
Bea
Sunday 24th of December 2017
I made the Carrot Cake Jam! I added 2 Tbsp Steens Pure Cane Syrup ½ tsp vanilla extract only used 2 cups of sugar and 2 tsp pectin it's a perfect jam and literally tastes identical to carrot cake!! Wish I could post you a picture. Will tag you on Instagram ????
Bea
Sunday 26th of November 2017
Thanks for getting back to me! Going in the kitchen now. I will heed your advice and follow the same recipe. Will let you know how it turns out. Have a great week.
Bea
Saturday 25th of November 2017
Hello, I have a question about the amount of pectin. According to the Pomona's Universal Pectin box each box makes 22 of the 8oz jars of jam etc. My question to you is if it's really necessary to use the entire box for only 7 jars of jam? Could I not use 2 tsp instead which would be the equivalent needed per the box? If you know the answer please advise ASAP. I'm making the jam this weekend. Thank you so much for sharing!
nutmegnanny
Sunday 26th of November 2017
Hi Bea! I got the recipe from Better Homes and Gardens Canning Magazine so I tend to not really alter things when it comes to the amount of sugar and pectin as I know it can affect how well it actually stays preserved. I personally would not alter the amount of pectin in the jam as it has always turned out perfect for me following this exact recipe. I hope you enjoy the jam! Thanks!
Kirsten
Tuesday 3rd of December 2013
I've got a bunch of carrots from the CSA in my crisper--this looks like a wonderful use for them. Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!
Jen
Wednesday 12th of December 2012
I made two batches of this yesterday for xmas gifts as we had a huge carrot harvest this year. It tastes really good, but is much thicker than I anticipated. I also didn't get 7 half pints, just over 5. Perhaps the pineapple wasn't juicy enough? Anyway, it's delicious and I found carrot-patterned tea towels to gift them with. Thanks for the recipe.