Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

carrot cake jam

Cake3242 avatar
Recipe by
James Baum
@Cake3242
Norfolk, VA

Found this recipe somewhere online and adapted it to my tastes. I love carrot cake, so why not have a jam that tastes like it. I added coconut and walnuts to this recipes. Even though coconut isn't in traditional carrot cake, I thought I'd try it in this recipe.

yield serving(s)
prep time 25 Min
cook time 25 Min
method Canning/Preserving

Ingredients For carrot cake jam

  • 1 can
    pineapple, crushed with juice
  • 2 c
    carrot, shredded
  • 1/2 tsp
    nutmeg
  • 1 1/2 c
    pears, chopped
  • 1 1/2 c
    coconut, shredded
  • 1 1/2 can
    raisins
  • 2 Tbsp
    cinnamon
  • 1 1/2 c
    walnuts, chopped
  • 3 Tbsp
    lemon juice
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ginger
  • 5 1/2 c
    sugar
  • 1 c
    brown sugar, firmly packed
  • 1 box
    fruit pectin, powdered

How To Make carrot cake jam

  • 1
    In a large saucepan, combine the first eleven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, stirring occasionally. Remove from the heat; stir in pectin.
  • 2
    Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
  • 3
    Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes. Yield: 8 half-pints.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT