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    You are in: Home / Recipes / Carrot Cake Jam Recipe
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    Carrot Cake Jam

    Carrot Cake Jam. Photo by gailanng

    1/7 Photos of Carrot Cake Jam

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Dienia B.'s Note:

    I found this on recipe link from Rochelle. I'm posting per request. Sounds great.

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    Ingredients:

    Yield:

    1/2 pints

    Units: US | Metric

    Directions:

    1. 1
      Mix everything BUT sugar and pectin in pan.
    2. 2
      Bring to a boil.
    3. 3
      Bring down to a simmer for 20 minutes, stirring every once in while.
    4. 4
      Add pectin and bring to a boil.
    5. 5
      Add sugar bring to a rolling boil.
    6. 6
      Take off heat.
    7. 7
      Fill hot sterile jars.
    8. 8
      Put lids on.
    9. 9
      Water bath for 10 minutes.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on August 13, 2009

      55

      I used the recipe in the Ball Blue Book of Canning (the new one-400 recipes-canner heaven!). The only difference is the pectin. They called for powdered so that's what I went with. I also used the optional 1/4 cup finely chopped pecans(after adding pectin boil hard 1 minute, add nuts. Add sugar, boil hard for 1 minute, skim off foam). It's a sweet jam with a lovely light amber color. It is also very YUMMY! I'm going to gift the jars this Christmas, which means I have to hide them from myself for a few more months. Thanks for posting your recipe! I'm always glad when a jam has both pectin options. Di;-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2009

      55

      I used the powder pectin, added extra cimmamon/less clove and the jam came out wonderful. The 2nd batch I cut the sugar back to 5 cups, added roasted walnuts and dried cranberries-jelled perfect and tasted fantastic!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2011

      55

      I have been making a similar recipe for a couple of years now and it's delicious. I have substituted apples for the pears and I use powdered pectin. I have made this with walnuts and/or pecans (technically it's a conserve, not a jam). It's is always a good seller at church bake sales. Wonderful on toasted English muffins with cream cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Carrot Cake Jam

    Serving Size: 1 (2267 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 920.5
     
    Calories from Fat 2
    30%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 25.9 mg
    1%
    Total Carbohydrate 237.6 g
    79%
    Dietary Fiber 3.3 g
    13%
    Sugars 231.5 g
    926%
    Protein 0.7 g
    1%

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