Best Carrot Cake Jam Recipes

CARROT CAKE JAM

Steps:

• Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
• Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

CARROT CAKE JAM

Steps:

• Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

LOWER-SUGAR CARROT CAKE JAM

Steps:

• In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
• Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
• Bring back to a boil, stirring frequently.
• Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.

CARROT CAKE JAM

Steps:

• Mix everything BUT sugar and pectin in pan.
• Bring to a boil.
• Bring down to a simmer for 20 minutes, stirring every once in while.
• Add pectin and bring to a boil.
• Add sugar bring to a rolling boil.
• Take off heat.
• Fill hot sterile jars.
• Put lids on.
• Water bath for 10 minutes.

CARROT CAKE JAM

Steps:

• 1. Wash and sterilize your jars and keep hot (Put them on a sheet pan in the oven at 190 to 200° or leave them in the boiling water sterilizer)) Put the lids and bands in a small pot of boiling water until needed
• 2. Put the pineapple (Undrained), carrots, pears, spices and lemon juice in a 5 to 6 qt dutch oven or saucepot, and bring to a boil, stirring occasionally. Cook until the pears are tender, about 15 to 20 minutes.
• 3. Stir in the sugars and bring back to a rolling boil, making sure the sugar is dissolved. Add the Certo pectin, and bring back to a full rolling boil for 1 minute while stirring constantly.
• 4. Remove from heat, skim any foam that might have formed, and ladle into hot, sterilized jars. Wipe rims, place two piece lids and process in a hot water bath for 7 minutes. Remove jars from water bath and place on a cloth covered counter to cool completely. Store where it is cool and dark.

CARROT CAKE FREEZER JAM

Steps:

• Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
• Set aside.
• Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
• Set pineapple aside.
• Combine reserved pineapple juice, carrots and apple in a medium saucepan.
• Bring to a boil over medium-high heat, stirring occasionally.
• Cover and reduce heat and simmer 5 minutes.
• Add pineapple.
• Crush fruit mixture with a potato masher.
• Allow to cool, about 15 minutes.
• Add fruit mixture to pectin mixture.
• Stir 3 minutes.
• Ladle jam into clean jars to fill line.
• Twist on lids.
• Let stand until thickened, about 30 minutes.
• Refrigerate up to 3 weeks or freeze up to 1 year.
• Yield: 5 (8 oz) half pints.

CARROT CAKE JAM

Steps:

• In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices.
• Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
• Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.
• Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace.
• Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.