Carrot Cake Jam

This Carrot Cake Jam captures all the cozy flavors of a classic carrot cake — warm spices, sweet fruit, and tender carrots — in a spoonable, spreadable form. Crushed pineapple and ripe pears add natural sweetness and body, while cinnamon, cloves, and nutmeg bring that unmistakable bakery warmth. It’s a charming preserve that feels right at home on the breakfast table, tucked into baked goods, or given as a thoughtful homemade gift.

INGREDIENTS:

1 can (20 ounces) unsweetened crushed pineapple, undrained
1 ½ cups shredded carrots
1 ½ cups chopped, peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 package (1¾ ounces) powdered fruit pectin
6 ½ cups granulated sugar

METHOD:

In a large, heavy-bottomed saucepan, combine the crushed pineapple (with juice), shredded carrots, chopped pears, lemon juice, cinnamon, cloves, and nutmeg. Bring the mixture to a boil over medium heat. Reduce the heat, cover, and simmer for 15–20 minutes, stirring occasionally, until the pears are very tender.

Stir in the powdered fruit pectin, making sure it dissolves completely. Increase the heat and bring the mixture to a full rolling boil, stirring constantly.

Stir in the sugar all at once. Return the mixture to a full rolling boil and boil hard for 1 minute, stirring continuously to prevent sticking.

Remove the pan from the heat and skim off any foam. Ladle the hot jam into hot, sterilized half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe the rims clean, center the lids on the jars, and screw on bands until fingertip-tight.

Place the filled jars in a boiling-water canner, ensuring they are fully submerged. Bring the water back to a boil and process for 5 minutes. Carefully remove the jars and allow them to cool completely.

YIELD: Makes 8 half-pint jars

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