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Carrot Cake Jam Recipe

Carrot Cake Jam Recipe

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. YIELD: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


  • 1. Place first seven 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.
  • 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.

Nutritional Facts

2 tablespoons: 88 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.

Reviews for Carrot Cake Jam

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angela32 User ID: 3084463 248288
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."

MrsOwens User ID: 7095603 225358
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!"

bludescher User ID: 1697256 220337
Reviewed Feb. 12, 2015

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

catglass8 User ID: 7971220 107541
Reviewed Sep. 4, 2014

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

pennydeeh User ID: 6036467 118048
Reviewed May. 4, 2014


babyisboss User ID: 6918779 211616
Reviewed Dec. 30, 2013

"I made this exactly as directed and it is waaaaay too sweet. I would definitely suggest you experiment with less sugar."

ACCAC User ID: 6918393 107540
Reviewed 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. 
Although if your like me, I like to save money. So I bought the whole set which you can find here:
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. 

nbrink11 User ID: 4619583 211615
Reviewed Aug. 10, 2013


mknuth User ID: 1302723 188018
Reviewed 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!"

daisymay32 User ID: 1921629 104453
Reviewed Apr. 19, 2013

"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!"

tommyboy36 User ID: 6834349 176497
Reviewed Aug. 27, 2012

"Made a dbl batch. Only used 9 cups sugar. Very very good"

udderlymooving User ID: 754847 171632
Reviewed Mar. 26, 2012

"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!"

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