Carrot Cake Jam

With tender shreds of carrot, juicy pineapple, and ripe pears, Carrot Cake Jam brings the cozy flavors of a favorite dessert to the breakfast table. Cinnamon, cloves, and nutmeg lend a gentle spice to this golden preserve, while the fruit adds a bright, tangy sweetness.

Spread it over warm toast or a buttered scone, swirl a spoonful into yogurt, or pair it with cream cheese for a nod to carrot cake’s classic frosting. It’s a lovely addition to a brunch spread—and a thoughtful homemade gift for a fellow carrot cake lover.

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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