Carrot Cake Jam

carrot cake jam

I don’t think you’re ready for this jelly. I CAN FINALLY SAY THAT IN MY FOOD BLOG!

Two of my favorite foods (no, not hummus and bacon), but carrot cake and jam. This recipe is super easy to make and a crowd pleaser. I have spread it on crackers and eaten it out of the jar already, but I can’t wait to mix a dollop of it into my morning oatmeal.

carrot jam cooking

This was my first time making a jam and canning. I was really surprised at how easy it was to make.

carrot jam canning

Canning isn’t so hard. In fact, I don’t think I’ll ever pay $5 for a 8 ounce jar of jam again- but don’t hold me to that.

What You’ll Need:

  • 1 20-oz. can  of unsweetended crushed pineapple, undrained
  • 2 cups shredded carrots
  • 2 cups peeled and diced pears
  • 3 tbs lemon juice
  • 2 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/2 tsp ground nutmeg
  • 1 package of powdered fruit pectin
  • 6 cups of sugar

Let’s Get Cooking:

  1. In a large pot, combine pineapple, carrots, pears, lemon juice, cinnamon, clove, and nutmeg.
  2. Bring to a boil.
  3. Reduce heat and simmer until the pears have softened, about 15-20 minutes.
  4. Stir in fruit pectin and bring to a boil, stirring constantly.
  5. Stir in sugar and bring back to a boil.
  6. After boiling, stir for a minute or two, to thicken a little more.
  7. Turn off the flame, and skim off the foam.
  8. Ladle the jam into sterilized jars, leaving about 1/4 inch of headroom at the top, tapping on a counter to remove air bubbles and let the jam settle.
  9. Place lids on the jars and wipe down/rinse off any goo on the outside.
  10. Fill a large pot mostly up with water and place jars inside.
  11. Boil water in the pot with a lid on for about 5 minutes.
  12. Remove from heat and let the water and jars cool (this will seal the jars shut completely).
  13. Once cool, store in the fridge. It won’t last long though, this stuff is tasty.

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