Carrot Cake Jam
Oct 05, 2011, Updated Jun 03, 2022
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
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!