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Carrot Cake Jam Recipe
Carrot Cake Jam Recipe photo by Taste of Home

Carrot Cake Jam Recipe

Read Reviews (7)
4.67 7
Publisher Photo
For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake!—Rachelle Stratton, Rock Springs, Wyoming
TOTAL TIME: Prep: 45 min. Process: 5 min.
MAKES:64 servings
TOTAL TIME: Prep: 45 min. Process: 5 min.
MAKES: 64 servings


  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1-1/2 cups shredded carrots
  • 1-1/2 cups chopped peeled ripe pears
  • 3 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 6-1/2 cups sugar

Nutritional Facts

2 tablespoons equals 88 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, trace fiber, trace protein.


  1. In a large saucepan, combine the first seven 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. headspace. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes. Yield: 8 half-pints.
Originally published as Carrot Cake Jam in Country Woman Christmas Annual 2010, p60

Nutritional Facts

2 tablespoons equals 88 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

Reviews for Carrot Cake Jam(7)

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Reviewed Dec. 30, 2013

I made this exactly as directed and it is waaaaay too sweet. I would definitely suggest you experiment with less sugar.

Reviewed Nov. 17, 2013

Not sure about freezer canning part, however you can remove air bubbles by using a bubble remover, which you can find here. 

Although if your like me, I like to save money. So I bought the whole set which you can find here:

Either way, all you do is when you pour your jam, jelly, etc. into the jar, you take the bubble remover and just gently slide it around the inside wall of the jar between the jelly and the jar. This helps create a seal and reduces the chance of the seal breaking at a later time. 

Hope this helps. 

Big Smile

Reviewed Aug. 10, 2013


Reviewed Jul. 21, 2013

This sounds delicious, but I've never canned except for freezer canning. Can the recipe be translated into freezer canning? Also, I'm unfamiliar with removing air bubbles. What do you do to remove air bubbles? Thank you!

Reviewed Apr. 19, 2013

This looks like a great recipe but you need to include the times for different altitudes!!! Like in my area all jams and jellies need 10-15 minute processing times. Taste Of Home you should know better!

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