Lower Sugar Carrot Cake Jam
Capture all the cozy, spiced flavors of your favorite dessert in a jar with this delightful Lower Sugar Carrot Cake Jam. Crafted with finely grated carrots, naturally sweet pineapple, and unsweetened apple juice, this jam delivers all the comforting warmth of carrot cake without the overload of sugar. Infused with cinnamon, nutmeg, and ginger, each spoonful is a burst of autumn-inspired flavor, while a touch of lemon juice brightens the mix. Optional chopped walnuts or pecans add a welcome crunch for those who love extra texture. This homemade jam recipe uses low-sugar fruit pectin for a healthier twist, yet still preserves beautifully, making it perfect for gifting or spreading on toast, scones, or even as a topping for yogurt. Made start to finish in under an hour, it’s a must-try for jam enthusiasts and carrot cake fans alike!
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Recipe Information
Ingredients
- 2 cups Carrots, finely grated
- 1 cup Crushed pineapple (packed in juice, not syrup), undrained
- 1 cup Unsweetened apple juice
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 packet (about 1.75 oz) Low-sugar fruit pectin (powdered)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Wash and sterilize jars and lids by boiling them for at least 10 minutes, then set them aside to dry.
In a large, heavy-bottomed pot, combine grated carrots, crushed pineapple (with juice), and apple juice. Stir to mix evenly.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
Add granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and ginger to the pot. Stir well to dissolve the sugars completely.
Sprinkle the powdered pectin evenly over the mixture and stir thoroughly to incorporate.
Bring the mixture to a rolling boil that cannot be stirred down. Continue boiling for 1-2 minutes, stirring constantly.
Remove the pot from heat and skim off any foam with a spoon. If using, stir in chopped nuts for added texture and flavor.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth to ensure a good seal.
Place the lids on jars and adjust the bands until fingertip-tight. Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).
Remove jars from the water bath and allow them to cool at room temperature. Listen for the 'pop' of the lids sealing as they cool.
Once fully cooled, check that all seals are secure by pressing the lid. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal properly and use within 1-2 weeks.
Nutrition Facts
Calories |
2477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 543.3 g | 198% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 476.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2453 mg | 52% | |
*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.
