Recipes and Cooking Carrot Cake Jam 4.1 (9) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 30, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cook Time: 21 mins Process Time: 10 mins Total Time: 56 mins Yield: 7 half-pints Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. 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. Rate it Print Nutrition Facts (per serving) 48 Calories 13g Carbs Show Full Nutrition Label Hide Full Nutrition Label 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.