Canning 101 – Carrot Cake Jam Recipe

Yesterday, Jennifer O left me this comment

“I bought a tiny jar of homemade jam at a local farmer’s market for $9! Yes, expensive but it was Carrot Cake Jam, and the best I’ve ever had (I’m a bit of a jam enthusiast and this one make me swoon). I’ll be paying them another $9 at some point, I’m sure.

Carrot Cake Jam?  Never heard of it.  But I found an awesome recipe, so guess what?  I whipped up a batch of the stuff this morning.  Hole Lee Crap!  What have I been missing all my life?  Not only does my house smell incredible… But this carrot cake jam… Is Da’ Bomb!

Go find some carrots people… And make this today!


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


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.

Taste of Home Farm Fresh Favorites: Cook It, Can It, Freeze It $10.98 ~ Amazon

With 300+ recipes for the most popular produce including corn, tomatoes, peppers, apples, berries and much more plus methods for freezing and canning to help help you preserve its goodness, this book will help you get more nutritious, healthy vegetables and fruits into your meals and help you save money by preserving them yourself. ~ Amazon

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  1. Kayla says

    Love that you posted this! I was planning on making carrot cake and apple pie jam for holiday gifts this year and the visual tutorial helps. :)

      • Kayla says

        I just recently found it in the Ball Home Preserving book so I’m waiting to test it out when apple season gears up. The funny thing is, the recipe in the book calls for heaps of sugar and this one from their website has way less.

        6 cups peeled, chopped Granny Smith apples or other tart apples (about 6 medium)
        Juice and grated zest of 1 medium lemon
        2 cups unsweetened apple juice
        3/4 cup raisins
        1 tsp ground cinnamon
        3 Tbsp Ball® RealFruit™ Low or No-sugar Needed Pectin
        1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
        6 (8 oz) half pint glass preserving jars with lids and bands
        1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
        2.) COMBINE apples, lemon peel and juice in a large saucepan. Bring to a boil. Reduce heat and simmer until apples begin to soften. Remove from heat and whisk in pectin. Add raisins and cinnamon. Return mixture to a boil. Boil 5 minutes. Remove from heat and stir in sugar. Skim off foam, if necessary.
        3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
        4.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

  2. says

    You are a super hero, I swear!! The ingredients list of my jam matches your ingredients, except that they added shredded coconut too. Just adds texture, so probably not missed. Glad you like it too! I’ve never made jam, but I will have to pin this for when I get the courage to.

  3. Diana says

    I will have to try this one. I have made apple pie jam and peach cobbler jam. We even use it as ice cream topping. Yesterday I made fig and vanilla jam with a bourbon infused vanilla bean, it was wonderful!

  4. says

    I made basil jelly today which is a first. I LOVE it. Carrot cake jam sounds intriguing. I will have to try it when I have an abundance of carrots again.

  5. Elizabeth says

    I will definitely try this though not right away. Too many other things doing. Carrots still in the ground. I usually wait til after the (for here) canning rush ends and do things like marmalades late fall. It is nice to can on a cool day and use the heat to warm the house. I freeze my juice for jelly too so that I can do later when more time.

  6. Mamalala says

    My pal makes this jam and it is so good on whole wheat English muffin with cream cheese on top then the jam. Oh man am I craving it!

    • Mavis says

      Hi Helen, I used Anjou pears from our pear tree. I picked pears last week and the one I used today was bite into juicy ripe. Not squishy, but juicy enough to dribble down your chin. :)

  7. Dayla says

    Thank you ladies!!!! All this jam talk makes me crave cake & pie….but I like the idea of making jelly! Thank you for sharing your recipes!!!

  8. Sakura says

    I found carrots at sprouts for .39 cents a pound today! I bought 9 pounds, so I’ll definitely be making this sometime this week!

  9. Lucky L says

    Mavis you should also try out the Morning Cheer Marmalade in the Ball Home Preserving book.

    If you are looking for things to do with your tomato harvest we do the Green Tomato Hot Dog Relish and the Bruschetta in a Jar from the same book.

  10. says

    OMG! I thought I was done canning Jam. (I think we have 50ish… hubby want a little nuts on the blackberrie picking) But now I have to make Apple Pie . if I can get my hands on some forraged Peaches and Carrots I’ll make some Carrot Cake and Peach Cobbler too!

  11. Crystal says

    Oh my word! Carrot Cake Jam??? That is genius! Can you tell me what you used to shred the carrots – and how finely you shredded them?

  12. Jaime says

    So glad you found this, was going to mention it with all your carrots. I just did a whole bunch and think I will do more. They make great gifts for Christmas and my parents have a pear tree that is doing great this year. Am making lots of pear sauce. I did a double batch of carrot cake and it didn’t set up as nice. I wish I could capture that smell in a candle!!! My house smelled D-Vine!

    • Mavis says

      I don’t know Tali. I have never made freezer jam before and so I wonder if the process is a little different. Yikes! I wish I knew.

  13. C says

    I made this jam (Sooo good!) except I used no-sugar needed pectin and added only a 1.5 cups of sugar substitutes… I am not sure if it changed the recipe a lot… But mine only made 2 pints. Not 7.5… So don’t prep too many jars!

  14. Sarah says

    I have a batch of this in the canner right now! It smells so good, and the leftovers on the pot taste delicious! I am definitely making another batch to use as Christmas gifts.

  15. Sandy S. says

    I made the Carrot Cake Jam this morning. Not only did it make the house smell amazing, it turned out beautifully. I canned it in 1/2 pints so I can share. Thank you for the recipe. I will be trying some of the others soon.

  16. Debi B says

    Oh, MY GOODNESS!!!! I made this jam two days ago… Wow! I love love love it!! I making the Apple Pie Jam today.. Thanks!!

  17. Tami says

    Thanks Mavis for the recipe, got me making jam again (not usually a pastime in the -40 winters here while nothing is growing.) but hey, carrots? check. pears? check. canned pineapple, check!
    Very tasty stuff.
    Attempted making this without pectin by boiling it to a gel point ie: 220F, but no. Doesn’t work.
    No biggie, my french co-worker is going to love this “Carrot Cake Preserve” (hehehe) to smother over a big lump of brie.
    My hubby and I are eating it on ice cream, yum-o!
    I won’t be such a rebel next time, and just buy the dang pectin.
    Take care, loooove the blog.
    Beausejour, MB, Canada

  18. Nancy says

    This recipe is one of my family and friends favorites. I’ve made it for gifts and it ALWAYS gets rave reviews. Not sure if anyone has mentioned it earlier but I always add a handfull of raisins. Just enough for a few with each serving. AWESOME! Thanks so much for posting this.

  19. Amanda says

    Can you make it without the pectin & just boil it longer? I’ve never used pectin before. When I make strawberry or blueberry jam I do 2 parts fruit, 2 part sugar & 1 part water & just cook it down to the desired consistency.

  20. Brianna says

    I recently found your blog. I’ve enjoyed your canning tips and recipes. My 10 year old daughter used this recipe to make this jam, and won grand champion at our local county fair! It’s so easy and absolutely delicious!! Thanks!!

  21. Wendy says

    Hi am loving this jam but I have problem I am allergic to pineapple when I make carrot cake I sub pineapple with apple sauce can I do the same here?

  22. Jean says

    I just happened onto your site and can’t wait to make apple pie jam. I canned for the first time last week and made applesauce, I didn’t add sweetener but it was really good, I know this because I gave my in laws some and hey both raved about it. My father-in-law said it was better than his favorite brand. Now I’m hooked and need to make more things. Because my mother-in-law and I are diabetic I’ll have to work out sweetener, tasting after each addition. It’s a tuff job but somebody has to do it :) also, I just bought carrots for stew. Goodbye stew hello carrot cake jam!

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