Carrot Cake Jam

Carrot Cake Jam
Photo: Blaine Moats
Prep Time:
25 mins
Cook Time:
21 mins
Process Time:
10 mins
Total Time:
56 mins
7 half-pints


  • 2 cup finely shredded carrots (4 medium)

  • 1 cup finely chopped, peeled pear (1 medium)

  • 1 15 ounce can crushed pineapple (juice pack), undrained

  • 2 tablespoon lemon juice

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 1.75 ounce package regular powdered fruit pectin (not instant)

  • 4 cup granulated sugar

  • 2 cup packed brown sugar

  • ¼ cup flaked coconut or raisins (optional)

  • 1 teaspoon vanilla


  1. In a 4- to 6-quart heavy pot, combine carrots, pears, 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 heat. Sprinkle mixture with pectin; stir until pectin dissolves.

  2. Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.

  3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts (per serving)

48 Calories
13g Carbs
Nutrition Facts
Calories 48
% Daily Value *
Sodium 3mg 0%
Total Carbohydrate 13g 5%
Total Sugars 12g
Vitamin C 0.6mg 3%
Potassium 19mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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