Carrot Cake Jam Recipes

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CARROT CAKE JAM



Carrot Cake Jam image

Carrot Cake Jam

Provided by BHG Test Kitchen

Time 56m

Number Of Ingredients 11

2 cup finely shredded carrots (4 medium)
1 cup finely chopped, peeled pear (1 medium)
1 15 ounce can crushed pineapple (juice pack), undrained
2 tablespoon lemon juice
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
1 1.75 ounce package regular powdered fruit pectin (not instant)
4 cup granulated sugar
2 cup packed brown sugar
0.25 cup flaked coconut or raisins (optional)
1 teaspoon vanilla

Steps:

  • In a 4- to 6-quart heavy pot, combine carrots, pears, pineapple with the juice, lemon juice, cinnamon and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin; stir until pectin dissolves.
  • Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.
  • Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts : Calories 48 kcal, Carbohydrate 13 g, Sodium 3 mg, Sugar 12 g, UnsaturatedFat 0 g

CARROT CAKE JAM



Carrot Cake Jam image

One of the best jam recipes I have ever made... Tastes almost exactly like the cake!

Provided by Mary Jane Brown

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h56m

Yield 64

Number Of Ingredients 11

1 (20 ounce) can unsweetened crushed pineapple in 100% pineapple juice
1 ½ cups chopped peeled ripe pears
1 ½ cups shredded carrots
½ cup flaked coconut
½ cup raisins
3 tablespoons lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 (1.75 ounce) package powdered fruit pectin
6 ½ cups white sugar

Steps:

  • Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
  • Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.8 g, Fat 0.5 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.4 g, Sodium 2.3 mg, Sugar 22.9 g

CARROT CAKE JAM



Carrot Cake Jam image

Make and share this Carrot Cake Jam recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 1h10m

Yield 6 1/2 pints

Number Of Ingredients 9

1 1/2 cups finely grated carrots
1 1/2 cups peeled chopped pears
1 (14 ounce) can crushed pineapple, undrained
3 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
6 1/2 cups sugar
1 (3 ounce) certo liquid pectin

Steps:

  • Mix everything BUT sugar and pectin in pan.
  • Bring to a boil.
  • Bring down to a simmer for 20 minutes, stirring every once in while.
  • Add pectin and bring to a boil.
  • Add sugar bring to a rolling boil.
  • Take off heat.
  • Fill hot sterile jars.
  • Put lids on.
  • Water bath for 10 minutes.

Nutrition Facts : Calories 920.6, Fat 0.3, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 237.7, Fiber 3.3, Sugar 231.5, Protein 0.8

CARROT CAKE JAM



Carrot Cake Jam image

For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! -Rachelle Stratton, Rock Springs, Wyoming

Provided by Taste of Home

Time 45m

Yield 8 half-pints.

Number Of Ingredients 9

1 can (20 ounces) unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

Steps:

  • Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

LOWER-SUGAR CARROT CAKE JAM



Lower-Sugar Carrot Cake Jam image

Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day!

Provided by YummySmellsca

Categories     Vegan

Time 50m

Yield 3 1/2 cups, 28 serving(s)

Number Of Ingredients 14

1 1/2 packed cups finely grated carrots
1 1/2 cups peeled and diced apples
1 3/4 cups crushed canned pineapple, including juice
3 tablespoons lemon juice
1/4 cup water
2 teaspoons calcium water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
1/2 teaspoon liquid stevia
1 cup brown sugar
2 teaspoons pectin (this recipe uses Pomona's Pectin)
1 1/2 cups sugar

Steps:

  • In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
  • Bring to a boil over high heat, stirring frequently.
  • Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
  • Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
  • Bring back to a boil, stirring frequently.
  • Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.

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