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Home Made Jam in the Dead of Winter: Carrot Cake Jam Recipe

December 27, 2011 By Donna 17 Comments

I love jam. Not just any jam but home made jam. Mess up your entire kitchen jam. Stick your feet to the kitchen floor jam. Make you feel like June Cleaver jam.

But, one problem: fruit is not plentiful and cheap in the last few days of the year. So. What about a winter jam?

I had seen Carrot Cake Jam recipes in magazines last fall, and was intrigued. Ooey gooey cinnamony jam that you can make in the dead of winter. Maybe they are on to something. And they were right – this really is carrot cake in jam form. Yum.

So, with family and friends staying for the holidays, giving you some extra hands in the kitchen, I say why not make some jam???

Happy New Year, Everyone!

CARROT CAKE JAM

Makes about 8 half-pints

1 1/2 cups finely grated peeled carrots
1 1/2 cups diced cored peeled pears
1 can (15 ounces) crushed pineapple, including juice
3 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 package powdered fruit pectin
4 cups sugar
1 1/2 cups light brown sugar

Combine carrots, pears, pineapple and juice, lemon juice, and spices in a large saucepan and bring to boil. Lower temperature to a simmer and simmer for 20 minutes, stirring frequently.

Add powdered pectin, incorporating well, and bring carrot mixture back to a boil. Add sugar all at once and return back to a full boil, stirring constantly. Boil hard, stirring constantly, for 1 full minute.

Ladle hot jam into prepared jars, leaving 1/2 inch head space. Process in a boiling water bath for 10 minutes.

— posted by Donna

Filed Under: Desserts Tagged With: carrot cake jam, carrot cake jam recipe, carrot jam recipe, carrot recipe

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Comments

  1. MJohnston says

    July 5, 2016 at 9:00 pm

    Carrot cake jam is wonderful. I’ve made it for several years -always in the fall-just seems like a fall food!

    Reply
  2. Arhontia says

    June 26, 2012 at 8:56 pm

    Hi, I just discovered your blog and I love your recipes!

    May I suggest to try to substitude powdered pectine with an apple grated. It contains enouph natural pectine for this quantity of jam and I believe it’s flavour will much with the est of the ingedients. I’m sure going to try this and many others of your recipes. Congrajulations for thiw great blog!!

    Reply
  3. Sarah says

    March 12, 2012 at 2:12 am

    Hi! I live in Japan and some fruits can get reeeally expensive around here. Is there a workable alternative to pears?

    Reply
  4. Dawn says

    January 2, 2012 at 8:55 pm

    Hi,
    Did you use cane sugar or sugar substitute?
    I am going to try this.
    Thanks,
    Dawn

    Reply
    • Donna says

      January 3, 2012 at 12:56 am

      Hi Dawn – I used just plain old cane sugar and a little brown sugar, but am very curious to see what would happen with a sugar substitute. If you do try this, please come back and let us know how it turned out!

      Reply
  5. marla says

    January 2, 2012 at 8:44 pm

    I am intrigued by this too! The idea of carrot cake jam is amazing :) Happy New year to you. xo

    Reply
    • Donna says

      January 3, 2012 at 12:54 am

      Hey Marla – Same to you and your sweet family!

      Reply
  6. Allison says

    January 2, 2012 at 6:29 pm

    How much does this jam make? I would love o give it a try but want o know how many/what size jars to have sterilized before beginning. Thank you for a great-looking recipe.

    Reply
    • Donna says

      January 3, 2012 at 12:53 am

      Hey Allison – this recipe makes about 8 half pints, plus a little extra to keep in the fridge for a few days.

      Reply
  7. Deborah says

    December 29, 2011 at 6:45 pm

    I have never heard of carrot cake jam, but I am totally intrigued!

    Reply
    • Donna says

      December 29, 2011 at 7:26 pm

      Deborah – it is yummy and homey!

      Reply
  8. Joanne says

    December 28, 2011 at 12:44 pm

    Irrevocably messing up my kitchen is one of my favorite endeavors! How did you know?

    I’ve never attempted homemade jam before but carrot cake sounds too good to pass up. It is my favorite cake, you know.

    Reply
    • Donna says

      December 28, 2011 at 7:07 pm

      You are a kindred culinary spirit, Joanne!

      Reply
  9. Barbara @ Barbara Bakes says

    December 28, 2011 at 12:04 am

    This looks and sounds amazing. Such an original, fun idea. Of course I immediately started thinking about what kind of sweet roll I could incorporate it in. Hope you had a wonderful Christmas. Happy New Year!

    Reply
    • Donna says

      December 28, 2011 at 7:07 pm

      Barbara – I’m sure you could make it yummy in a sweet roll dough!

      Reply
  10. Andrea Meyers says

    December 27, 2011 at 3:07 pm

    Oh my gosh, this sounds fantastic. And what a great idea for a jam to make any time of the year.

    Reply
    • Donna says

      December 28, 2011 at 7:06 pm

      Hey there Andrea! Good to hear from you. It really is a yummy jam – do try!

      Reply

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