Carrot Cake Jam

Gooseberry Patch
Carrot Cake JamRecipe
Oxmoor House
This is a wonderful jam that tastes just like Grandma’s carrot cake!
Makes 6 jars


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1 1/2 cups carrots, peeled and shredded
1 1/2 cups pears, cored, peeled and chopped
14-oz. can crushed pineapple
3 tablespoons lemon juice
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
3-oz. pouch liquid pectin
6 1/2 cups sugar
6 (1/2-pint) canning jars and lids, sterilized


Mix all ingredients except pectin and sugar in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly. Remove from heat. Pour into hot sterilized jars, leaving 1/2-inch headspace. Secure with lids. Cool and store in refrigerator up to 3 weeks.

Created date

November 2010