Carrot Cake Jam

Just as a pumpkin spice latte brings to mind the rich flavors in a slice of pumpkin pie, carrot cake jam lets you enjoy the taste of the popular cake without the effort of baking one. This jam combines classic carrot cake ingredients—carrots, pineapple, sugar and spices—into a thick, gelled spread. Unlike a carrot cake jelly, this jam has a chunky texture that stands tall on toast and crackers.

Even though this jam features carrots, it’s sweeter than tomato jam and other refrigerated savory spreads. Pectin and sugar work together for a well-gelled set—you need both in the listed amounts to create a cannable jam instead of a sauce. For safety, it’s essential to familiarize yourself with the canning process, gather basic canning supplies before you start and then follow the recipe. If you’re new to home canning or need a refresher, visit the National Center for Home Food Preservation for free resources, safe canning guidelines and tested recipes.

One batch fills eight jars processed in a water bath or steam canner, so you can make carrot cake jam once and enjoy it all year. Because you store it in the pantry, this jam also makes a delicious homemade food gift.

Carrot Cake Jam Ingredients

• Crushed pineapple: Use the entire can of crushed pineapple, including the juice. Make sure the fruit is in unsweetened pineapple juice rather than heavy syrup so that the jam sets up properly.
• Carrots: For the smoothest jam texture, peel and finely grate the carrots yourself instead of grabbing a bag of pre-shredded carrots. Shred the carrots with a large-holed box grater or pulse them in a food processor until fine pieces form. Then, simmer them with the pears until completely soft.
• Pears: Peeled ripe pears give this jam flavor and a much-needed acid and pectin boost. Chop the pears coarsely if you want jammy chunks, or finely chop or grate them for a smoother spread. Green Bartlett pears are the best type of pear for this recipe.
• Lemon juice: Bottled lemon juice is key when canning jam with low-acid ingredients like carrots. Use the exact amount called for in the recipe.
• Spices: Carrot cake wouldn’t taste right without some warming spices. Ground cinnamon, cloves and nutmeg give this jam that old-fashioned flavor.
• Pectin: One 1-3/4-ounce package of classic powdered fruit pectin is enough to set a batch of this jam. If you’re scooping pectin from a multibatch container, measure 6 tablespoons. It’s best not to double this recipe unless the pectin you’re using says you can do so without risking runny jam.
• Sugar: Sugar sweetens, preserves and sets jam. It binds with liquid to keep mold and bacteria from growing and binds with pectin to thicken and gel. Granulated sugar is the best type of sugar for this recipe because it interacts well with powdered pectin and has a neutral flavor.

Directions

Step 1: Simmer and soften

Place the undrained pineapple, carrots, pears, lemon juice, cinnamon, cloves and nutmeg in a large saucepan and bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the carrots and pears are tender, 15 to 20 minutes, stirring occasionally.

Step 2: Add the pectin

Stir in the powdered pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.

Step 3: Add the sugar

Stir in all the sugar and return the mixture to a full rolling boil. Boil and stir for one minute. Remove the jam from the heat and skim off the foam with a large spoon.

Editor’s Tip: If the pectin package suggests a different ingredient order, follow those directions instead. Processes can vary slightly among pectin brands, and the manufacturer’s directions will produce the best results.

Step 4: Fill the jars

Carefully ladle the hot jam into eight hot sterilized half-pint canning jars, leaving 1/4 inch unfilled headspace at the top. Remove the air bubbles and adjust the headspace, if necessary, by adding hot jam.

Editor’s Tip: Because this jam requires a short processing time, the jars need to be washed and sterilized. Before making the jam, fill the canner with water and add the clean empty jars, ensuring the water remains at least 1 inch above their rims. Bring the water to a boil, then set the timer for 10 minutes, plus one minute for each 1,000 feet of additional altitude. Keep the sterilized jars hot until you’re ready to fill them.

Step 5: Secure the lids

Wipe the jar rims to remove drips. Center clean canning lids on the jars, and then screw on clean bands until fingertip tight.

Step 6: Process the jars

Place the jars into a canner full of simmering water, ensuring they are completely covered by at least 1 inch of water. Bring the water to a boil, and then start a timer and process the jars for five minutes, plus your altitude adjustment.

Editor’s Tip: If you live more than 1,000 feet above sea level, add processing time to adjust for altitude and ensure a safe seal. Process the jars for an additional five minutes if you are at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet and 15 minutes above 6,000 feet.

Step 7: Let the jars cool

Turn off the heat, remove the canner lid and let the jars sit for five minutes. Remove the jars and let them cool completely.

Editor’s Tip: When you remove the jars from a canner, space them upright on a towel and leave them untouched. After at least 12 hours, check that the lids have vacuum-sealed to the jars and do not flex when pressing the center. Store jars that didn’t seal in the refrigerator.

Carrot Cake Jam Variations

• Substitute apples for pears: You can safely replace the pears in this recipe with apples; just be sure to use the same volume. Slightly underripe pears and apples have more natural pectin than overripe ones and might strengthen the set of the jam.
• Change the spices: You can also safely adjust the dry spices in canning recipes. Double the amount of cloves and nutmeg for a spicier carrot cake flavor. Add 1/2 teaspoon ground ginger and a pinch of ground black pepper for a more complex flavor.
• Use whole spices: Ground spices sometimes make home-canned goods cloudy and can taste stronger the longer the jam sits. Instead of the ground spices, tie whole ones into a spice bag and cook with the carrots and pears. Remove the bag just before you fill the jars.
• Cut back the sugar: Classic powdered fruit pectin requires lots of sugar to form jam instead of a runny sauce, so if you want to reduce the sugar, you need to change the type of pectin you use too. Reduced- and no-sugar pectin often uses calcium or adds preservatives to safely thicken less sweet jam. The process might differ depending on the brand, so follow the package directions for the step order, cook time and other recipe adjustments. Don’t reduce the acidic ingredients (pineapple, pears and lemon juice); you need these to make this carrot cake jelly safely.

How to Store Carrot Cake Jam

Label and store sealed jars of carrot cake jam, without bands, in a cool, dry, dark space, like a cupboard or pantry. Remove the canning rings and gently wash and dry the outside of the jars before storing. Any food particles stuck outside the lids or jars might mold. Store any jars that didn’t seal in the refrigerator, with the rings screwed back on.

How long does carrot cake jelly last?

Carrot cake jam tastes best when used within a year, but it lasts much longer if the jars are processed properly and stay sealed. Extended storage times might cause the jam to become duller in color and flavor. Check for signs of mold and spoilage when you open the jar, especially if the seal seems weak. Once open and refrigerated, full-sugar carrot cake jam usually keeps well for about one month. If you reduce the sugar, it likely won’t last as long.

Can you freeze carrot cake jam?

We don’t recommend freezing this carrot cake jam recipe as written. Freezer jams often use a different type of pectin and process that lets the jam set up, freeze and thaw without turning weepy or runny.

Carrot Cake Jam Tips

How can you use carrot cake jam?

Pair carrot cake jam with cream cheese on toast or a bagel to start the day with the flavors of a cream cheese-frosted cake. Spoon it on oatmeal waffles, or swirl it into oatmeal or yogurt. Layer carrot cake jam with peanut or almond butter in sandwiches, or use it instead of mustard or mayonnaise on a turkey, salmon or eggplant sandwich. Thin it out for a variation on raspberry ham glaze. Warm the jam and spoon it over vanilla ice cream, or bake it into cream cheese cookies.

Can you make carrot cake freezer jam?

We haven’t tested carrot cake freezer jam, so we recommend storing this carrot cake jam in the refrigerator if you don’t want to can it.