adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot Cake Jam
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
775 minutes
Delicious carrot cake jam with carrots, pears, pineapple, raisins, coconut, and warm spices. A taste of homemade indulgence!
Ingredients:
  • 1 (20 ounce) can unsweetened crushed pineapple in 100% pineapple juice
  • 1.5 cups chopped peeled ripe pears
  • 1.5 cups shredded carrots
  • 0.5 cup flaked coconut
  • 0.5 cup raisins
  • 3 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 1 (1.75 ounce) package powdered fruit pectin
  • 6.5 cups white sugar
Instructions:
  • In a large pot over medium heat, combine crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg. Bring to a boil, then simmer covered, stirring occasionally, until pears are tender, for about 15 to 20 minutes.
  • 1. In the hot pot, stir in the pectin until well combined. 2. Bring the mixture to a vigorous boil over high heat, stirring occasionally. 3. Add the sugar and bring the mixture back to a rapid boil. 4. Boil the jam for 1 minute, stirring continuously. 5. Remove the pot from the heat and skim off any foam that has formed on the surface.
  • Fill the hot, sterilized jars with jam, leaving a 1/4-inch space at the top. Use a clean knife or thin spatula to remove air bubbles. Wipe the rims clean, then seal with lids and rings.
  • Position a rack in the bottom of a spacious pot and fill it halfway with water. Once boiling, carefully lower jars into the water, spaced 2 inches apart, using a jar holder. Add more boiling water if needed to ensure the jars are covered by at least 1 inch of water. Cover the pot, allow the water to return to a rolling boil, and process for 5 minutes.
  • Place the jars on a cloth-covered or wood surface, ensuring they are a few inches apart. Let them cool undisturbed for at least 12 hours. Confirm the seal is tight by pressing the top of each lid with a finger. Store in a cool, dark area.

Similar Recipes