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A More Unusual Recipe Today – Carrot Cake Jam!

This is an unusual recipe that will make your mouth water!

There are quite a few ingredients in this recipe such as fresh carrots, pineapple, coconut and spices and a little molasses.

The most delicious thing about this jam is that it tastes like Carrot Cake (my favorite cake of all time!).  Its just perfect for spreading on muffins, scones, biscuits, and breads.

The total time to get this done is 1 hour 10 minutes so you are not going to spend all day doing this and the rewards will be great.  Imagine what your friends will say when you ask them if they would like some carrot cake jam – sounds so odd, but interesting!  They wont be able to say no!

This recipe will make around 6-7 half pints (you might have to check your friends dont leave with a jar tucked under their jacket) 🙂

Here is the recipe:


  • 2 cups (200 grams) finely grated peeled carrots, about 4 medium
  • 1 cup (about 130 grams) finely diced peeled tart apple, such as Granny Smith or Honeycrisp, about 1 medium to large
  • 1 (20-ounce/567-gram) can crushed pineapple, including juice, such as Dole®
  • 3 tablespoons (45 ml) freshly squeezed lemon juice
  • 1 teaspoon fine-quality ground cinnamon, such as McCormick® or Penzeys
  • ½ teaspoon freshly grated whole nutmeg
  • ½ teaspoon ground cloves, such as McCormick®
  • 1 (1.75-ounce/49- to 57-gram) package regular powdered fruit pectin
  • 4 cups (800 grams) organic granulated cane sugar
  • 1 tablespoon (15 grams) unsulphured molasses, such as Grandma’s®
  • ½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
  • ¼ cup (30 grams) flaked coconut, optional (can use fresh or unsweetened shredded)
  • 2 tablespoons finely chopped crystallized ginger, optional

6-7 (8-ounce/250 ml) half-pint canning jars with lids and rings


Prepare canner, jars and lids.
In a large and deep stainless steel saucepan, combine grated carrots, diced apple, pineapple with juice, lemon juice and spices. Over high heat, bring mixture to a boil and stir frequently. Reduce heat to medium and cover. Boil gently, stirring occasionally (to prevent scorching), about 20 minutes.
Remove saucepan from heat and lid from saucepan. Immediately sprinkle in pectin and whisk briskly until completely dissolved. Return saucepan to high heat and bring to a boil, stirring frequently. Add sugar and molasses all at once and return to a full rolling boil, stirring constantly. Continue to cook at a full rolling boil, stirring constantly, for 1 minute. Remove saucepan from heat and skim off foam using a metal slotted spoon. Stir in vanilla and, if desired, coconut and/or crystallized ginger.
Carefully ladle hot jam into hot prepared (sterilized) jars, leaving ¼ inch (0.5 cm) headspace. Remove any air bubbles and adjust headspace if necessary by adding additional jam. Wipe rim clean and center lid on jar. Tightly screw band down until resistance is met and then increase to fingertip-tight.
Place sealed jars into canner, ensuring they are completely covered with water. Bring to a boil, first, and then process for 10 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool on wire racks and store.
Be sure to adjust the canning time if you live at a high altitude.
Chopped raisins or sultanas (golden raisins), about ¼ cup, may be substituted for coconut.  To turn this delicious jam into a conserve stir in ¼ cup chopped pecans or walnuts immediately after completing the 1-minute boil. Be sure to stir thoroughly and then remove from heat.
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