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
Carrot cake jam is wonderful. I’ve made it for several years -always in the fall-just seems like a fall food!
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!!
Hi! I live in Japan and some fruits can get reeeally expensive around here. Is there a workable alternative to pears?
Hi,
Did you use cane sugar or sugar substitute?
I am going to try this.
Thanks,
Dawn
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!
I am intrigued by this too! The idea of carrot cake jam is amazing :) Happy New year to you. xo
Hey Marla – Same to you and your sweet family!
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.
Hey Allison – this recipe makes about 8 half pints, plus a little extra to keep in the fridge for a few days.
I have never heard of carrot cake jam, but I am totally intrigued!
Deborah – it is yummy and homey!
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.
You are a kindred culinary spirit, Joanne!
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!
Barbara – I’m sure you could make it yummy in a sweet roll dough!
Oh my gosh, this sounds fantastic. And what a great idea for a jam to make any time of the year.
Hey there Andrea! Good to hear from you. It really is a yummy jam – do try!