Carrot Cake Jam
Total TimePrep: 45 min. Process: 5 min.
- 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
- Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, 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 8 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.
Editor's NoteThe 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.
Nutrition Facts2 tablespoons: 88 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.
May 4, 2020
Our girls were having an afternoon nap so hubby helped me make a batch of this jam. It was easy to follow the recipe, we made it exactly as directed. Next time I would dice up the pears much finer, maybe even grate it. I tested it this morning on a cinnamon raisin bagel, it is very tasty. Very sweet though with a spicy warm after taste. I will try it later this week on warm brie, I bet it will be fantastic. The little jars will make great gifts for people!
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.
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!
Feb 12, 2015
This was fabulous..I use it on rye bread with cream cheese or over ice cream..YUMMY..
Sep 4, 2014
Has anyone tried using apples instead of pears in this recipe?
May 4, 2014
Dec 30, 2013
I made this exactly as directed and it is waaaaay too sweet. I would definitely suggest you experiment with less sugar.
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. 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.
Aug 10, 2013
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!