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.
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.
You had me at carrot cake. I’m makin this.
Gahhhh I need to go to the store asap and buy cream cheese and try this! What am I waiting for?!?
I have never tried carrot jam but it sounds really good combined with cream cheese on pumpkin bread. I really should have breakfast first before food blog visitation. My tummy is complaining right now!
What a wonderful idea, it sounds delicious!
I love the flavors of carrot cake, and spread on your pumpkin bread, this jam must taste amazing:)
yummmm !! looks so good 😀
Did you say carrot cake jam?! Love this B! Its packed with flavors!
So clever, I love this!
If only my CSA carrots hadn’t just bit the dust! I think a trip to the farmer’s market is in order…ASAP!
I bet this would be *amazing* spread over cream cheese on bread. Also, I love that you can go ask your neighbours for a cup of sugar – I used to do that growing up, in a block of flats in the city, not so much. Maybe I should just knock on some doors!
OMG, I need a jar, but I am seriously not a Jam maker…how about selling a jar or two….Love the idea of cream cheese with it! I am drooling….
I just saw someone post about a carrot jam! I think its a brilliant idea. I’m a carrot fanatic and go through two bags a week. I must try this! Glad you’re back!!
This sounds amazing! Pass me a spoon! 😉
Oh my goodness I think I’m in love! This jam sounds and looks incredible. I LOVE LOVE LOVE carrot cake but in jam form sounds even more amazing. 🙂 Love this recipe and can’t wait to try it out!
This jam looks like deliciousness in a jar! The ingredients are everything in a carrot cake except the flour so it must be good :). Hope you enjoyed your vacation.
oooooh my gosh, this is fabulous!!! i wish i hadn’t already used my csa carrots this week :/ next time i’m all over this 🙂
You should patent this!
This stuff is amazing!! I made some over the summer with fresh foods from the local farmers market…everyone loved it so much, I am growing my own carrots this fall so we can make batches and batches of it!!
I’ve never heard of such a jam in my entire life but I’m completely and utterly smitten! I love the sound of it with cream cheese! Divine.
This sounds amazing!! Have to try it ASAP 🙂
ok – this is possible the best jam ever! And there was me thinking that blackberry was the best! 🙂
What?!? Carrot cake jam?! Sounds amazing. I can totally see this on top of some cream cheese all over a bagel or english muffin. 🙂
I would have never thought of carrot cake jam, but now I’m craving it slathered between layers of carrot cake. It looks fabulous!
i saw this once before and thought it was a marvelous idea. it got lost somewhere in my brain, so thanks for reminding me!
Clever girl! This looks fabulous and with cream cheese? Ambrosia. I’ve never even seen a recipe for it….I’d love to make it!
Carrot cake is my absolute favorite kind of cake, so I’d be all about this jam – awesome idea!!
Pumpkin bread with cream cheese and carrot jam?! Oh my gosh. That sounds amazing.
PROMISE me, when we have brunch, you WILL make me this with your pumpkin yeast bread. Pinky swear?!?!
I would never have thought to use carrots in jam…fantastic!! It looks terrific with the cream cheese too. Yum!
Have a wonderful week!
-Kim
Have a magical Monday!
Coconut OR raisin? I’d use both! Sounds yummy.
There’s nothing I love more in the fall than a good carrot cake, but I could slide this jam into second place! What a lovely and creative idea. Thanks for sharing and inspiring me with something new!
super creative!
Wow this sounds so intriguing!!! Having just made carrot cake this weekend, i would looooove these flavors to last longer than my cake did. 😉
Oh wow this sounds so good. I would have never thought to use carrots but I bet it is delicious. I can’t wait to try it out!
PS – I like your labels!
This jam is such a brilliant idea! I’m going to have to try it when I get the chance…but first I’m going to have to buy canning equipment! 🙂
I love this idea. I’m working on a DIY gift guide and this would make a perfect holiday present!
Oh wow…..copying this down now. Must give it a try!! Mmmm…..
I’m behind on getting around to all the blogs I read…it’s been a crazy busy fall. Hubby laid off and now started his own law practice. I’m his office manager/admin assistant/website developer/social media manage/marketer. Takes up A LOT of my time in addition to homeschooling my 3 girls. Needless to say…my poor blog has been neglected. 🙁
So glad to catch up on what you’ve been up to.
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.
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!
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 replied: — November 26th, 2017 @ 2:25 pm
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!
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.
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 💕