Carrot Cake Jam Recipe
- 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
- 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.
2 tablespoon: 88 calories, trace fat (trace saturated fat), 0mg cholesterol, 2mg sodium, 23g carbohydrate (22g sugars, trace fiber), trace protein
Reviews for Carrot Cake Jam
"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."
"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!"
"This was fabulous..I use it on rye bread with cream cheese or over ice cream..YUMMY.."
"Has anyone tried using apples instead of pears in this recipe?"
"I made this exactly as directed and it is waaaaay too sweet. I would definitely suggest you experiment with less sugar."
"Not sure about freezer canning part, however you can remove air bubbles by using a bubble remover, which you can find here.http://www.amazon.com/Ball-Bubble-Remover-Head-Space/dp/B00CAXLIF6/ref=sr_1_1?ie=UTF8&qid=1384715320&sr=8-1&keywords=canning+bubble+remover Although if your like me, I like to save money. So I bought the whole set which you can find here: http://www.amazon.com/Presto-09995-Function-Canning-Kit/dp/B001V9K8A6/ref=sr_1_4?ie=UTF8&qid=1384715320&sr=8-4&keywords=canning+bubble+remover 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. "
"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!"
"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!"
"Made a dbl batch. Only used 9 cups sugar. Very very good"
"I made this but added 1 cup shredded coconut and 1 cup raisins to the batch.I boiled all the ingredientsand coconut (except pectin) for about 20 min. until carrots and pears were soft then added in raisins for another 10 min. then used liquid pectin per box instructions at a rolling boil. I found that if you don't boil carrots till soft it has a rough texture. Served on bagels with cream cheese...delicious!"