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3 ball canning jars filled with carrot cake jam, the front most jar is open with a wooden spoon sticking out
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Carrot Cake Jam

Carrot cake in a jar! Sweetened with crushed pineapple and spices to create the perfect sunny fall jam.
Prep Time15 minutes
Cook Time25 minutes
Additional Time15 minutes
Total Time55 minutes
Course: Preserves
Cuisine: American
Servings: 6 (8 oz) half-pint jars

Ingredients

  • 1-½ cups Carrots peeled and finely grated
  • 1-½ cups Pears peeled, cored, and chopped
  • 1-¾ Canned Pineapple including juice
  • 3 tbsp Lemon Juice bottled
  • 1 tsp Cinnamon ground
  • ½ tsp Nutmeg ground
  • ½ tsp Cloves ground
  • 6 tbsp Ball® RealFruit Classic Pectin
  • 6-½ cups Sugar

Instructions

  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside
  • Combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6 or 8 quart saucepan. Bring mixture to a boil over high heat, stirring frequently.
  • Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring frequently.
  • Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  • Ladle hot carrot cake jam into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until it's fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.