Carrot Cake Freezer Jam
Indulge your taste buds with the warm, spiced flavors of **Carrot Cake Freezer Jam**, a unique and fuss-free treat that brings the essence of dessert to your morning toast, pancakes, or even yogurt. Made with finely grated fresh carrots, sweet crushed pineapple, and a blend of aromatic spices like cinnamon, nutmeg, and ginger, this jam captures the nostalgia of a classic carrot cake in every spoonful. The hint of tangy lemon juice and the option to fold in crunchy toasted pecans elevate its texture and flavor, making it irresistibly decadent. With just 20 minutes of prep and no canning equipment required, this freezer jam is a quick, beginner-friendly recipe that stores beautifully for weeks. Perfect for gifting or enjoying straight from the jar, this spread is a must-try for lovers of homemade preserves!
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Recipe Information
Ingredients
- 2 cups Carrots, finely grated
- 1 cup Crushed pineapple, drained
- 3 cups Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 2 tablespoons Lemon juice
- 1 pouch Liquid fruit pectin
- 0.5 cup Chopped toasted pecans (optional)
Instructions
1. Wash and peel fresh carrots. Using a fine grater or food processor, grate enough carrots to measure 2 cups.
2. In a medium-sized saucepan, combine the grated carrots, crushed pineapple, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and ground ginger. Stir to combine.
3. Place the saucepan over medium heat and cook, stirring frequently, until the mixture starts to simmer. Allow it to simmer for about 5 minutes, or until the carrots are tender and the sugar has dissolved completely.
4. Remove the saucepan from heat and stir in the lemon juice.
5. Gradually stir in the pouch of liquid fruit pectin, ensuring it is fully incorporated. If using chopped toasted pecans, fold them in at this stage.
6. Divide the jam evenly into clean, freezer-safe jars or containers, leaving about 1/2 inch of headspace to allow for expansion in the freezer.
7. Cover the jars with their lids and let the jam cool to room temperature before transferring them to the freezer.
8. When ready to serve, thaw the jam in the refrigerator for several hours or overnight. Store leftovers in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
3316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 768.8 g | 280% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 727.3 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2166 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
