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A close-up of a spoon scooping carrot cake jam from a glass jar, with the jam's glossy, orange-colored texture visible.

Carrot Cake Jam

This Carrot Cake Jam tastes just like a slice of classic carrot cake, but in a spoonable, spreadable form you can enjoy all year long. It’s an easy way to capture those warm spices, sweet carrots, and cozy flavors in a simple homemade jam that’s perfect for gifting, topping toast, stirring into yogurt, or layering into cakes.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Condiment
Cuisine American
Servings 7 half pints

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!
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