Save on Pinterest

Carrot Cake Jam

For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming
  • Total Time
    Prep: 45 min. Process: 5 min.
  • Makes
    8 half-pints


  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1-1/2 cups shredded carrots
  • 1-1/2 cups chopped peeled ripe pears
  • 3 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 6-1/2 cups sugar


  • Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  • Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 88 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.

Recommended Video


Click stars to rate
Average Rating:
  • Sean
    Nov 21, 2020

    This is one of the first recipes I tried to make as a novice. It turned out so delicious and I got complaints from friends and family that I sent small jars! Making it again for my Christmas gifts! Thanks so much!

  • Sarah
    May 4, 2020

    Our girls were having an afternoon nap so hubby helped me make a batch of this jam. It was easy to follow the recipe, we made it exactly as directed. Next time I would dice up the pears much finer, maybe even grate it. I tested it this morning on a cinnamon raisin bagel, it is very tasty. Very sweet though with a spicy warm after taste. I will try it later this week on warm brie, I bet it will be fantastic. The little jars will make great gifts for people!

  • angela32
    May 16, 2016

    I made this last year and we loved it. I did use pears for one recipe and apples for the other recipe I made. I preferred the apple better, but they were both excellent.

    Jul 19, 2015

    No comment left

  • MrsOwens
    Apr 24, 2015

    Huge hit! Looking for more ways to use this! I did use a bit less sugar and I added a nice pinch of salt. Will make again so I have plenty on hand for gifts!

  • bludescher
    Feb 12, 2015

    This was fabulous..I use it on rye bread with cream cheese or over ice cream..YUMMY..

  • catglass8
    Sep 4, 2014

    Has anyone tried using apples instead of pears in this recipe?

  • pennydeeh
    May 4, 2014


  • babyisboss
    Dec 30, 2013

    I made this exactly as directed and it is waaaaay too sweet. I would definitely suggest you experiment with less sugar.

    Nov 17, 2013

    Not sure about freezer canning part, however you can remove air bubbles by using a bubble remover, which you can find here.  Although if your like me, I like to save money. So I bought the whole set which you can find here: Either way, all you do is when you pour your jam, jelly, etc. into the jar, you take the bubble remover and just gently slide it around the inside wall of the jar between the jelly and the jar. This helps create a seal and reduces the chance of the seal breaking at a later time.  Hope this helps.