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 for 15-20 minutes or until pears
  • are tender, stirring occasionally. Remove from the heat; stir in
  • pectin.
  • 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.
  • 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.
Nutritional Facts: 2 tablespoons equals 88 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium,

2 of 2

Carrot Cake Jam (continued)

Nutritional Facts: 23 g carbohydrate, trace fiber, trace protein.