Carrot Cake Jam
Capture the cozy, nostalgic flavors of your favorite dessert in a spreadable, spoonable form with this irresistible Carrot Cake Jam. Bursting with the warm spices of cinnamon, nutmeg, and cloves, this jam combines grated carrots, sweet pears, and juicy pineapple to create a unique and delectable preserve. Sweetened with a blend of granulated and brown sugar, and brightened with a hint of zesty lemon juice, this jam delivers all the flavors of carrot cake in every bite. Perfect for spreading on toast, layering in desserts, or gifting to loved ones, this homemade treat is made with simple ingredients and a straightforward water-bath canning process to ensure long-lasting freshness. Whether you're a seasoned canner or new to preservation, Carrot Cake Jam is your ticket to capturing a little jar of comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Grated carrots
- 1.5 cups Diced peeled pears
- 1 cup Pineapple tidbits (with juice)
- 4 cups Granulated sugar
- 1 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.25 cup Lemon juice
- 1 pack (1.75 ounces) Powdered fruit pectin
Instructions
Start by prepping your ingredients. Grate the carrots, peel and dice the pears, and measure the pineapple along with its juice.
In a large, heavy-bottomed pot, combine the grated carrots, diced pears, pineapple (with juice), granulated sugar, brown sugar, cinnamon, nutmeg, and cloves.
Place the pot over medium heat, stirring constantly, until the sugars dissolve and the mixture starts to bubble. Continue cooking for about 10 minutes, or until the fruit softens.
Stir in the lemon juice, then sprinkle in the powdered fruit pectin. Stir vigorously to ensure it's completely dissolved.
Bring the mixture to a full rolling boil, stirring constantly. Let it boil vigorously for 1 minute.
Remove the pot from heat and skim off any foam that may have formed on the surface of the jam.
Ladle the hot jam into sterilized jars, leaving 1/4-inch of headspace. Wipe the rims of the jars clean, place the lids on, and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Adjust the processing time based on your altitude if necessary.
Carefully remove the jars and let them cool completely on a towel or cooling rack. Check for proper seals once cooled: the lids should not flex when pressed.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and consume within 2-3 weeks.
Nutrition Facts
Calories |
4081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 1065.6 g | 387% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 1014.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1463 mg | 31% | |
*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.
