If you’ve been itching to get your canner out, this recipe for carrot cake jam is da’ bomb. I made several batches last fall and it was a major hit. Not only is it super easy to make, but this carrot cake jam would make a great hostess gift.
Here is the recipe:
Ingredients
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
Directions
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.
Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.
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I made a batch of this last fall and gave a jar to my parents. My dad used it as an ice cream topping
Great recipe,can’t wait to try.Thank you so much for all the great tips,recipes and other info.,enjoy your post so much.God Bless
I made this jam last fall and it was really good. I also made your recipe for the Vanilla Pear Jam and Plum jam. Vanilla Pear did come out a little soft so I like to use it on pancakes. I have to say thatthe Plum jam was my favorite. With the plums that I used it came out a bit tart. Other jams/jellies I made were Habenaro/Apricot jam, Pomegranite jelly, apple butter, Berry syrup which jelled up a bit too much so use it as jam. I am looking forward to making more unusual jams this coming year. I like to share my bounty with friends. I am anxious to see what new recipes you find this year. Thank you for all the recipes you share with us. Your blog always makes me smile!
just have a Question about this part of the Recipe you Posted..
” Remove from the sauce pan from the heat, and stir in pectin.”
You are meaning to take the pan off the stove and then stir in the Pectin? After you stire the Pectin in then you return it to the stove and bring it back to a boil then you add your sugar boil it again for 1 min then you are done. Just get the foam off before you add the jam to the jars. I am hoping to start my first adventure into canning this year. I found a pressure cooker and I just need to check the seal on the pressure cooker before I use it. B
For the water bath canner I have a big blue pot like i see being sold in stores for water canning mine just does not have a rack that sits in it. Can I use a round wire cake rack for cooling your cakes on, or a folded up towel on the bottom. Just something were my jars are not touching the bottom of the Pan?
You are meaning to take the pan off the stove and then stir in the Pectin? YES.
okay thank you
this sounds so good – I think I’ll try it soon -would smell like summer in the house! Loved your apple pie jam also
I made a batch before Christmas and sent a jar cross-country to my son and daughter-in-law. My d-in-law said she got exactly one spoonful of the jam before it disappeared, and I DON’T think it was the dogs who ate the rest…
Thanks for the great recipe, Mavis!
Ha! Well I guess I know what you’ll be making again.
I just made this jam, and it is wonderful! I’ll be making more of this.
Yay! I’m glad you liked it!
I made a batch and sent some cross-country to my son & daughter-in-law. My d-in-law said she wasn’t fast enough, and she only got one bite from the whole jar. Guess I’ll have to a) scold my son for hogging the jam and b) send some more.
BTW, we LOVE this on bagels or English muffins, with cream cheese!
Oops – sorry, I duplicated my comment about the son & d-in-law. Anyhow, we DO love the jam with cream cheese…it’s like carrot cake for breakfast!
could you send me the recipie for your apple pie jam? thank you!!
Apple Pie Jam Recipe