Carrot Cake Jam

This Carrot Cake Jam recipe is the perfect blend of warm spices, sweet carrots, pineapple, and apples. It's like spreading a bite of carrot cake onto your toast! Perfect with cream cheese on bagels or as a sweet sandwich spread.

Course Condiments

Cuisine American

Keyword Carrots, Jam and Jelly Recipes

Prep Time 15

Cook Time 20

Total Time 1 35

Servings oz

Calories 122kcal

Author Darcey Olson

Cost $10

Equipment

Mason Jars

Ingredients

10 oz crushed pineapple
¾ cups grated carrots
¾ cups finely diced apples
1½ tbsp lemon juice
½ tsp ground cinnamon
½ tsp ground cloves
⅛ tsp ground nutmeg
⅛ tsp ground ginger
3 tbsp classic pectin
3¼ cups sugar

OPTIONAL INGREDIENTS

½-1 cup chopped walnuts or pecans
¼-½ cup chopped shredded coconut

Instructions

In a large saucepan or dutch oven, add the carrots, apples, lemon juice, spices, nuts and coconut (if using). Bring to a boil and reduce heat to a simmer. Simmer for 15 minutes, or until the fruit is soft. Stir occasionally.
Remove from the heat. Whisk in pectin until it is fully incorporated. Return the saucepan to the burner over high heat. Bring to a rapid roiling boil, stirring constantly. (*Note 1)
Add the sugar and bring the mixture back to a rapid rolling boil, stirring constantly. Boil for one minute and remove from the heat.
Transfer the jam mixture to sterilized mason jars and let cool to room temperature. Cover and refrigerate for 24 hours to set.

CREAM CHEESE AND CARROT CAKE JAM

Pre-heat the grill or oven to 225° F.
In a small bowl, mix together 1 tbsp of white sugar and 1 tsp of cinnamon. Coat all sides of the cream cheese with cinnamon sugar mixture and transfer to a small skillet.
Transfer the skillet to the oven or grill and cook for approx. 30 minutes, or until soft.
Top with 1 cup of carrot cake jam and cook for a final 5 minutes.
Serve with ritz crackers, bread slices, or graham crackers and enjoy.

Notes

YIELD: This recipe makes approximately 1.5 pints of jelly (24 oz).

Note 1 -Don't skip on the fast rolling boiling steps as the pectin won't active creating runny jam.

Nutrition