Carrot Cake Jam

Carrot Cake Jam is a uniquely delicious jam recipe inspired by the classic dessert, carrot cake.

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Prep Time 30

Cook Time 30

Total Time 1

Course preserve

Cuisine American

Servings tablespoons

Calories 39 kcal

Equipment

large pot or dutch oven
mason jars

Ingredients

½ cup apple juice
3 large carrots grated (about 2 cups packed)
2 large pears or apples diced small
2 cups fresh pineapple diced small
1 ¼ cups chopped golden raisins
4 teaspoon cinnamon
4 teaspoon ground ginger
2 teaspoon ground nutmeg
½ teaspoon cloves optional
4 cups white sugar see note below about a lower sugar version
2 cups brown sugar
1 pkg powdered pectin 2 ounces, 57 grams

Instructions

Add all of the ingredients EXCEPT the sugars and pectin to a large pot or dutch oven.
Simmer on medium low heat for 25 minutes, stirring occasionally.
Add the white sugar, brown sugar and pectin all at once and bring to the boil for another just another additional minute or two.
The temperature of this mixture should be at least 220 degrees F in order for the pectin to set properly.
Ladle the jam into pre-sterilized mason jars, leaving only ¼ of an inch of space at the top of the jar.
Following the bottle manufacturers instructions, add the lids and water bath process for 10 minutes.

Notes

For a lower sugar version of this jam, I recommend using Bernardin No Sugar Needed Pectin. You can reduce the sugar significantly by following the package instructions.

Nutrition

Serving: 1tablespoonCalories: 39kcalCarbohydrates: 10gSodium: 1mgSugar: 9g

Keyword canning, Carrot Cake Jam, dessert, fruit spread, jam, preserve