Print Options

Back to Carrot Cake Jam >

Include these items:

Select reviews >

Taste of Home Logo

Carrot Cake Jam

 Carrot Cake Jam
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
64 ServingsPrep: 45 min. Process: 5 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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.

2 of 2

Carrot Cake Jam (continued)

Directions (continued)

  • Yield: 8 half-pints.
Nutritional Facts: 2 tablespoons equals 88 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, trace fiber, trace protein.