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

Carrot Cake Jam Recipe

Read Reviews
5 12 12
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 tablespoon: 88 calories, trace fat (trace saturated fat), 0mg cholesterol, 2mg sodium, 23g carbohydrate (22g sugars, trace fiber), trace protein


  1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until pears are tender, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  2. Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 8 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Carrot Cake Jam in Country Woman Christmas Annual 2010, p60

Reviews for Carrot Cake Jam

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 16, 2016

"I made this last year and we loved it. I did use pears for one recipe and apples for the other recipe I made. I preferred the apple better, but they were both excellent."

Reviewed Apr. 24, 2015

"Huge hit! Looking for more ways to use this! I did use a bit less sugar and I added a nice pinch of salt. Will make again so I have plenty on hand for gifts!"

Reviewed Feb. 12, 2015

"This was fabulous..I use it on rye bread with cream cheese or over ice cream..YUMMY.."

Reviewed Sep. 4, 2014

"Has anyone tried using apples instead of pears in this recipe?"

Reviewed May. 4, 2014


Loading Image