Carrot cake Jam

In Dairy-free, Gluten-free, Recipes by Lisa Soldo-Johnson0 Comments


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Carrot cake Jam Yum
small jars
small jars
  1. Prepare canner, jars and lids.
  2. In large saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes. Remove from heat and whisk in pectin until dissolved.
  3. Bring to a boil and add sugar, stirring constantly for 1 minute. Remove from heat.
  4. Ladle hot jam into hot jars, leaving 1/4-inch head space. Wipe rim with clean cloth and add lid and ring on top, tightening lightly.
  5. Place jars in canner and bring to a boil. Process jam for 10 minutes. Remove from water and set aside to cool.
Recipe Notes

Recipe adapted from The Complete Book of Home Preserving by Ball

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