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Carrot Cake Jam Recipe

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Fall spices, carrots, and fruit combine in a unique jam. Enjoy it on toast, as a meat glaze, or as a filling for cookies or cakes.

Ingredients

Units Scale
  • 1 1/2 cups carrots, finely grated (about 4 carrots)
  • 1 1/2 cups pears, cored and finely chopped (3 – 4 pears)
  • 2 cups apples, cored and finely chopped (about 2 apples)
  • 1/2 cup lemon juice
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg, ground
  • 1/8 – 1/4 teaspoon cloves, ground
  • 1/8 teaspoon cardamom, ground (optional)
  • 2 cups granulated sugar
  • 2 teaspoons Pomona’s pectin powder
  • 2 teaspoons calcium water (included with Pomona’s pectin)

Instructions

  1. Prepare water bath canner, jars, and two piece lids.
  2. Combine carrots, pears, apples, lemon juice, cinnamon, nutmeg, cloves, cardamom, and calcium water in a large stockpot. Simmer for about 20 minutes, stirring occasionally. Mash with a potato masher to make sure the jam is well blended.
  3. In a small bowl, mix together sugar and pectin powder. Bring the fruit mixture to a full rolling boil, and stir in the sugar/pectin mix. Return the mixture to a full rolling boil, stirring constantly. Boil for one minute and turn off heat. Skim of foam, if needed.
  4. Ladle jam into hot jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if needed, by adding hot jam. Wipe rim. Screw on lid to fingertip tight.
  5. Place jars in canner, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat, remove canner lid, and let jar rest five minutes in the canner. Remove the jars, placing them on a kitchen towel on the counter to cool completely.
  6. Check seals, date, label, and store in a cool, dark location. For best quality, use within 18 months. Once opened, store jars in the refrigerator.

Notes

Pomona’s Pectin uses calcium to gel instead of sugar, so if you like, you can reduce the sugar to one cup, or eliminate it completely. (Sugar does extend the shelf life of jam and helps it retain color and texture.)

If you don’t have Pomona’s Pectin, use less ripe apples, and cook until the jam starts to thicken and passes the gel test. It’s okay to double or triple the recipe, but the jam will take longer to thicken.

Find it online: https://commonsensehome.com/carrot-cake-jam/