Carrot Cake Jam

Course : Cakes
Serves: 4 - 6
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1 1/2 cups finely grated carrots -- (3 large carrots)
1 1/2 cups peeled -- chopped pears (2 large)
1 can crushed pineapple -- (14 oz), undrained
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
6 1/2 cups granulated sugar
1 package fruit pectin

Preparation / Directions:

Combine carrots, pears and pineapple including juice, lemon juice, cinnamon, nutmeg and cloves in a large, deep stainless steel or enamel saucepan. Bring to a boil; reduce heat, cover and boil gently 20 minutes, stirring occasionally. Fill boiling water canner with water. Place 6 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft. Boil snap lids 5 minutes to soften sealing compound. Measure sugar; set aside. Stir fruit pectin into carrot mixture; return to a boil. Add sugar; return mixture to a full, rolling boil. Boil hard 1 minute, stirring occasionally. Remove from heat. Ladle jam into a hot sterilized jar to within 1/4-inch of top rim (head space). Using a rubber spatula, remove air bubbles and readjust head space if required. Wipe jar rim removing any stickiness. Centre snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam. Cover canner; return water to a boil; process -- boil filled jars -- 5 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place. Makes 6 half-pint jars.


Nutritional Information:

5208 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g Protein; 1345g Carbohydrate; 0mg Cholesterol; 19mg Sodium

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