Carrot Cake Jam Recipe For Canning Jars

I love finding new ways to make everyday meals special, and this Carrot Cake Jam Recipe for Canning Jars truly transforms my breakfast routine! Imagine transforming humble carrots into a spread that tastes just like your favorite dessert! This easy Carrot Cake Jam Recipe for Canning Jars brings that cozy, spiced flavor to your breakfast table or holiday gift baskets, making everyday meals feel special. Perfect for home cooks and busy families, we’ll guide you through every step to create a delightful, preserved treat. This tried-and-true method ensures a delicious, pantry-stable jam that everyone will love.

Ingredient Breakdown (with Measurements, Purpose)

• 6 cups grated carrots (about 2 lbs): The heart of our jam, providing the core flavor and wonderful texture for this Carrot Cake Jam.
• 1 (20 oz) can crushed pineapple, undrained: Adds essential moisture and a lovely tartness to balance the sweetness.
• 1 cup unsweetened applesauce: Contributes body and natural sweetness, helping to create that perfect jam consistency.
• 1/2 cup orange juice: Brightens all the flavors and helps activate the pectin, ensuring a good set.
• 1/4 cup lemon juice (freshly squeezed preferred): Crucial for both enhancing the flavor and ensuring the pectin sets properly in our jam.
• 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg: The classic spice blend that gives our Carrot Cake Jam its signature dessert-like taste.
• 1/4 tsp ground cloves (optional, for deeper spice profile): Adds an extra layer of warmth and complexity.
• 6-7 cups granulated sugar: Essential for proper preservation and the delightful sweetness that makes it jam.
• 1 pouch (6 oz) liquid fruit pectin: The key ingredient that ensures your jam sets into a perfect spreadable consistency.

Optional Add-ins & Smart Swaps:

• 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 in your Carrot Cake Jam.
• A dash of vanilla extract added after cooking will bring an extra layer of warmth.

Notes on Quality/Seasonality:

• Use fresh, crisp carrots for the best flavor and texture in this Carrot Cake Jam Recipe for Canning Jars; organic carrots can often enhance the overall taste.
• Ensure your spices are fresh for maximum aroma and potency – it makes a huge difference!
• 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.

Step-by-Step Preparation Instructions

1. Prepare Your Canning Jars (Approx. 20-30 min prep): Sterilize 8-9 (8-oz) canning jars and their lids. I like to keep them hot in simmering water until I’m ready to fill them. Set aside the rings.
2. Cook the Carrot Base (Approx. 25-35 min cook): 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). The base for your Carrot Cake Jam should look soft and slightly pulpy at this stage.
3. Add Spices and Sugar (Approx. 15-20 min cook): 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 (Approx. 1-2 min cook): 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. The jam should appear shiny and bubbly. Briefly troubleshoot: If foam forms, skim it off gently with a spoon – this helps with clarity.
5. Fill Jars and Process (Approx. 5 min fill, 10 min process): Carefully ladle the hot Carrot Cake Jam into the hot, sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rims clean; this is crucial for a good seal. 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). The jam should look vibrant and slightly thickened in the jars.
6. Cool and Check Seals (Approx. 12-24 hours): 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 Carrot Cake Jam jars in a cool, dark place.

When and How to Use It (Occasions, Storage)

This Carrot Cake Jam is more than just a spread; it’s a little jar of sunshine ready to brighten any meal or make a thoughtful gift. My family loves it for everything from lazy weekend breakfasts to jazzing up a holiday brunch.

• Situations: This Carrot Cake Jam is perfect for cozy weeknight breakfasts, holiday brunches, thoughtful homemade gifts, or as a unique addition to potlucks and bake sales. It’s also fantastic for meal prep, easily elevating a simple piece of toast or oatmeal.
• Serving Ideas and Pairings:
  • Spread on warm biscuits, toast, muffins, or scones.
  • Swirl into yogurt or oatmeal for a spiced breakfast.
  • Use as a filling for tarts, crepes, or thumbprint cookies.
  • A delicious topping for vanilla ice cream or pound cake.
  • Serve alongside a cheese board with sharp cheddar or cream cheese.
• Storage:
  • Properly canned, sealed jars of Carrot Cake Jam can be stored in a cool, dark pantry for up to 1 year.
  • Once opened, refrigerate the jam and consume within 2-3 weeks.
  • Use clean, airtight canning jars for storage.
  • Reheating: No reheating needed for serving. If used in a cooked application, simply add as directed.

How It Supports Creating Unique Homemade Gifts & Spreads

Turning humble carrots into something so special is incredibly rewarding. This Carrot Cake Jam transforms a common vegetable into a surprisingly sophisticated and unique treat, making it a standout homemade gift that truly shows you care.

• The delicious, comforting flavor profile of Carrot Cake Jam is universally loved, ensuring your homemade spreads are a hit at any gathering.
• Canning allows for batch preparation, making it easy to create multiple gifts or stock your pantry with a special, gourmet-like item that feels truly unique.

Tips, Adjustments, and Cautions — expanded with Carrot Cake Jam

Even with a tried-and-true recipe, a few extra tips can make your Carrot Cake Jam even better and help you troubleshoot. I always pay close attention to these details!

• Technique Upgrades: For a smoother Carrot Cake Jam, you can use an immersion blender or potato masher to break down the carrots further before adding sugar. Ensure a rolling boil is achieved and maintained for proper pectin activation. Use a kitchen scale for precise ingredient measurements, especially sugar and pectin, when making this jam.
• Seasoning Adjustments: Feel free to adjust the spice levels to your preference; a little extra ginger can add a kick. A touch of freshly grated orange zest can also enhance the citrus notes, giving your Carrot Cake Jam an extra bright lift.
• Texture Control: For a thicker jam, ensure you’re using the correct amount of pectin and sugar, and boiling time is precise. For a less chunky jam, finely grate your carrots or lightly pulse the cooked mixture before adding pectin.
• Allergy or Dietary Notes: This Carrot Cake Jam recipe is naturally gluten-free. For a lower-sugar version, look for special low-sugar pectin and adjust sugar quantities according to its package directions. Always ensure proper canning safety by following tested procedures for processing times and temperatures.

FAQs

Conclusion

This Carrot Cake Jam Recipe for Canning Jars is a truly rewarding way to bring the warmth and comfort of a beloved dessert into your home in a new, exciting form. It’s a simple, heartwarming spread that’s perfect for sharing or savoring yourself. I love seeing the jars lined up in my pantry!

Don’t forget to save this recipe to your Pinterest board for later!

Carrot Cake Jam

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

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Description

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

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Ingredients

Scale 1x2x3x

• 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

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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