Carrot Cake Jam Recipe For Canning Jars
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Carrot Cake Jam Recipe For Canning Jars

Carrot Cake Jam Recipe For Canning Jars

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Carrot Cake Jam Recipe For Canning Jars

Carrot Cake Jam

  • Author: Amanda Miller
  • Total Time: 90 minutes
  • Yield: 8 (8oz) jars 1x
  • Diet: Vegetarian
Print Recipe

Description

Cozy, spiced Carrot Cake Jam for canning. Transforms breakfast routines and makes perfect gifts, featuring carrots, pineapple, and warming spices.

Ingredients

Scale
  • 6 cups grated carrots (about 2 lbs)
  • 1 (20 oz) can crushed pineapple, undrained
  • 1 cup unsweetened applesauce
  • 1/2 cup orange juice
  • 1/4 cup lemon juice (freshly squeezed preferred)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional, for deeper spice profile)
  • 6–7 cups granulated sugar
  • 1 pouch (6 oz) liquid fruit pectin

Instructions

  1. Prepare Your Canning Jars: Sterilize 8-9 (8-oz) canning jars and their lids. Keep them hot in simmering water until ready to fill. Set aside the rings.
  2. Cook the Carrot Base: In a large, heavy-bottomed pot, combine the grated carrots, crushed pineapple (undrained), applesauce, orange juice, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until the carrots are tender and the mixture has thickened slightly (about 20-30 minutes).
  3. Add Spices and Sugar: Stir in the cinnamon, ginger, nutmeg, and cloves (if using). Gradually add the granulated sugar, stirring constantly until fully dissolved. Bring the mixture back to a rolling boil over high heat, stirring to prevent scorching. Maintain this rolling boil. If adding raisins or walnuts, stir them in during the last 5 minutes of this step.
  4. Incorporate Pectin: Once you achieve a rolling boil that cannot be stirred down, immediately pour in the liquid pectin, stirring vigorously for 1 minute. Return to a full, rolling boil for exactly 1 minute, then remove from heat. Skim off any foam gently with a spoon.
  5. Fill Jars and Process: Carefully ladle the hot jam into the hot, sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rims clean. Center lids on jars and screw bands on until fingertip-tight. Process jars in a boiling water canner for 10 minutes (adjusting for altitude as needed).
  6. Cool and Check Seals: Carefully remove jars from the canner and place them on a clean towel on your counter to cool undisturbed for 12-24 hours. Check for seals; the lids should be concave and not flex when pressed. Store your properly sealed jam jars in a cool, dark place.

Notes

  • Substitutions: A handful of golden raisins or chopped walnuts can be added for extra texture; stir them in during the last 5 minutes of cooking. Swap half the white sugar for light brown sugar for a richer, deeper flavor profile. A dash of vanilla extract added after cooking will bring an extra layer of warmth.
  • Quality Tips: Use fresh, crisp carrots for the best flavor and texture; organic carrots can often enhance the overall taste. Ensure your spices are fresh for maximum aroma and potency. Quality pectin is key for a good set, so check your package’s expiration date. Fresh lemon zest can be added with the juices for extra brightness and aroma.
  • Nutrition Note: Nutritional data is an estimation based on general jam composition.
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Category: Breakfast
  • Method: Canning
  • Cuisine: American

Nutrition

  • Serving Size: 1 tbsp (20g)
  • Calories: 56
  • Sugar: 14g
  • Sodium: 2mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0.5g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: Carrot Cake Jam

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