This carrot cake jam is about to become the most-requested jar in your pantry. This easy recipe captures everything you love about the classic dessert, warm spices, sweet carrots, and a hint of pineapple, in a spreadable, gift-worthy preserve that transforms your morning toast into something worth waking up for.
The first time I made this carrot cake jam, I brought it to a canning class I was teaching in my neighborhood and it was gone before anything else. Something about those warm spices and sweet carrots in a spreadable form just stops people in their tracks.
And it's not hard to see why. This jam tastes exactly like carrot cake, but in a form you can slather on toast, swirl into oatmeal, dollop on a cheese board, or spoon straight from the jar. It's the kind of recipe that makes people ask "wait, you made this?" And the good news is, it's a lot easier than it looks. Best of all, this recipe is a variation of a tested Ball Canning recipe, so you can feel confident it's safe for water bath canning.
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What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage.
During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving
Safe Canning Resources
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
More canning and preserving recipes for you to love.
Equipment
For the Carrot Cake Jam
- Cutting board and sharp knife
- Peeler (optional)
- Grater
- Measuring cups and spoons
- Large pot
- Large slotted steel or wooden spoon
For Water Bath Canning
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
Ingredients
- Carrots - Use fresh carrots and grate them yourself. Pre-shredded or store-bought julienned carrots won't work here. They're too dry and thick for the right texture.
- Pears - Almost any variety works, just skip Asian pears since they're lower in acidity.
- Apples - Go with a crisp apple like Honeycrisp, Cosmic Crisp, or a tart green apple. I don't recommend Red Gala. They're too soft and mild for this recipe.
- Canned pineapple - Use crushed canned pineapple and do not drain it. The juice is part of the liquid balance in the jam. Fresh pineapple won't give you the same results.
- Lemon juice - Stick with bottled lemon juice to ensure consistent acidity, especially if you're canning.
- Spices - I love a blend of cinnamon, nutmeg, ginger, and cloves for that classic carrot cake flavor. You can adjust to taste or substitute about 1 teaspoon of pumpkin pie spice if you prefer.
- Water - A little liquid helps everything cook down properly. I use water to keep it simple, but pure apple juice or pineapple juice also works well.
- Pectin - You will want to use a standard powdered pectin for this recipe, such as Sure Jell Pectin. I do not recommend using liquid pectin for this jam.
- Granulated sugar - White granulated sugar works best for this jam. Be sure to measure it out and add it all at once to ensure a good set.
Step-by-Step Photos
Recipe FAQs
No. This recipe is written specifically for powdered pectin. Liquid pectin behaves differently and will change the timing and final consistency.
I don't recommend reducing the sugar in this recipe. The sugar works with the pectin to create a proper set, and adjusting it can affect both texture and safety if you're canning.
This jam has a slightly textured consistency from the finely grated carrots and diced fruit, but it spreads easily and sets up nicely.
Make sure you boiled it hard for the full minute after adding the sugar. Also remember that jam continues to thicken as it cools. If it still hasn't set after 24 hours, it may not have reached a full rolling boil.
More spring preserving recipes for you to enjoy.
Made this carrot cake jam recipe? Let me know what you think in the comments!
Recipe
Carrot Cake Jam
Ingredients
- 1.5 cups carrots, finely grated About 4 carrots.
- ¾ cup pear, peeled and finely diced
- ¾ cup apple, peeled and finely diced
- 2 cups canned, crushed pineapple (including juice)
- ¼ cup lemon juice
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup water
- 1.75 oz powdered pectin
- 6.5 cups granulated sugar
Instructions
- In a large pot combine carrots, pears, apples, pineapple, lemon juice, spices and water. Bring to a boil over high heat. Then reduce the heat to medium/low and simmer gently for about 20 minutes.
- Turn the heat to low and slowly stir in the pectin until dissolved. Bring to a boil over high heat. Then add in the sugar all at once. Once the jam comes to a full rolling boil set the timer to one minute. Boil hard for 1 minute while stirring continuously and then remove from the heat. At this point you can either spoon the jam into jars and store in the fridge or can them using the instructions below.
Water Bath Canning Instructions
- Ladle the jam into half pint jars leaving about ¼th to ⅓rd inch of headspace.Remove air bubbles and wipe the jar rims.Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).*Remember - do not start the timer until the water has come to a full rolling boil.*Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 2-4 weeks.Enjoy!
Leslie
Ok, this is DELICIOUS! What a fun recipe and tastes just like carrot cake! LOVE IT!
Melania
Made this carrot cake jam and it turned out so good! Sweet, spiced, and perfect on toast or desserts. I’ll definitely make it again.
jamjarkitchen
So glad you liked it!
Megan
This recipe is genius! Everything you love about carrot cake but in spreadable form--we loved it!
Lathiya
I made a small batch of this carrot cake jam last weekend and everyone licked off their spoon. Now planning to make a big batch.