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Carrot Cake Jam

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Carrot Cake Jam

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  • Yield: 7 half-pints
  • Prep 25 mins
  • Cook 21 mins
  • Process 10 mins

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Slather this jam on toast with cream cheese, and your breakfast will taste like a dessert.

Ingredients

  • 2 cups finely shredded carrots (4 medium)
  • 1 cup finely chopped, peeled pear (1 medium)
  • 1 15 - ounce can crushed pineapple (juice pack), undrained
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1 3/4 - ounce package regular powdered fruit pectin (not instant)
  • 4 cups granulated sugar
  • 2 cups packed brown sugar
  • 1/4 cup flaked coconut or raisins (optional)
  • 1 teaspoon vanilla

Directions

  1. 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.
  2. 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.
  3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  4. 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

(Carrot Cake Jam)

Trans fatty acid (g) 0, sugar (g) 12, cal. (kcal) 48, iron (mg) 0, calcium (mg) 0, Monosaturated fat (g) 0, sat. fat (g) 0, fiber (g) 0, Polyunsaturated fat (g) 0, carb. (g) 13, Potassium (mg) 19, sodium (mg) 3, vit. C (mg) 1, vit. A (IU) 340, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, pro. (g) 0, Niacin (mg) 0, Fat, total (g) 0, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0

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