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Carrot Cake Jam Canning Recipe

15. June 2020

Our friend and guest blogger Chez LaRae created this festive Carrot Cake Jam canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.

 

Carrot cake lovers, what if you could preserve the warm, rich flavors of this delicious cake in a jar? Freshly shredded orange carrots, chopped apples, juicy pineapples, coconut, and nuts suspended in a lovely spiced jam. Make and can this today, and enjoy the sweet taste throughout the year. Serve on English muffins, with yogurt, pancakes, waffles, alongside cheese and crackers, or with vanilla ice cream. For a real treat, make this cream cheese ice cream. And remember to affix lovely CanningCrafts' canning labels on your jars with a bit of pretty ribbon for tasty gifts for all of the carrot cake enthusiasts in your life. 

Carrot Cake Jam Canning Recipe | CanningCrafts.com

 

Carrot Cake Jam Recipe

Recipe adapted from “Ball Complete Book of Home Preserving” 2006.

Preservation method: Water bath canning

Difficulty level: Easy

Yield: About six 8-oz jars

You will need clean jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer

PRINT THE RECIPE CARD

  • 1 ½ cup peeled and finely grated carrots (about three carrots)

  • 1 ½ cups cored, peeled, chopped Granny Smith apple (about one apple)
  • 1 ¾ cup canned crushed pineapple, including juice
  • 3 tbsp bottled lemon juice
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 package regular powdered fruit pectin (49 to 57 grams)
  • 6 ½ cups granulated sugar (measured out in a bowl and ready to use)
  • ½ cup unsweetened, shredded coconut
  • ¼ cup finely chopped pecans or walnuts

Carrot Cake Jam Waterbath Canning Recipe | CanningCrafts.com

Prepare water bath canner, lids, and jars.

Place one or two small, clean plates in your freezer for jam “frozen plate test.” See details below*.

In a large, deep stainless steel saucepan (that has a lid), combine carrots, apples, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves. Bring to a boil over high heat, stirring frequently.

Carrot Cake Jam Canning Recipe Ingredients | CanningCrafts.com

Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.

Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently.

Add sugar all at once and return to a full rolling boil, stirring constantly. At first sugar mixture will appear dry, but it will turn into a thick liquid when heated and stirred. Boil hard, stirring constantly for one minute.

Add coconut and walnuts. Remove from heat and skim off foam.

Carrot Cake Jam Canning Recipe | CanningCrafts.com

Ladle hot jam into hot jars, leaving ¼” head space. Remove air bubbles and readjust head space, if necessary. Thoroughly wipe rims with moistened cloth. Center lids on jars, screw bands down until finger-tip tight.

Apple Pie in a Jar Canning Recipe | CanningCrafts.com

Place jars into canner, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, and cool completely.

Wipe jars and affix CanningCrafts’ canning labels. Date and store in a cool, dry place for up to 12 months.

PRINT THE RECIPE CARD

Carrot Cake Jam Canning Recipe Card | CanningCrafts.com

Carrot Cake Jam Jars with Custom Mason Canning Jar Labels | CanningCrafts.comThese Custom Foodie's Delight Canning Labels come in 9 color options. Customize these printed labels with your name, food, saying, contact info, or weight.

Carrot Cake Jam Jars with Custom Mason Canning Jar Labels | CanningCrafts.com

Custom Foodie's Delight Kraft Canning Labels make a rustic addition to jam jars, baked goods, or sugar scrubs.

 

* Frozen plate test: To avoid runny jam, when you believe the jam is cooked, grab one of the plates from your freezer and plop a small spoonful of carrot cake jam at the center. Let it sit for a minute or so and then run a wooden spoon through the jam. If the jam does not run back into the line, it is set. If it is runny and saucy, boil the sauce for another minute until done.

Carrot Cake Jam Canning Recipe Frozen Plate Test | CanningCrafts.com

 Carrot Cake Jam Canning Recipe | CanningCrafts.com

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Comments (16)

Elizabeth on June 18, 2020

Can the sugar be reduced? This looks delicious.

CanningCrafts on June 18, 2020

Elizabeth,
Yes, you could probably try a low-sugar pectin so you can reduce the sugar, although I’m not sure what the sugar ratio would be.
Have fun Canning!
Alison
CanningCrafts

Pat on June 20, 2020

Can this be made without pectin?

CanningCrafts on August 06, 2020

Pat,
I’ve made some jams without pectin & just cooked them down much longer. You could try to cook this down to see if it will gel, but I’m not sure if it would work with this recipe or not. If you give it a try & it works, I’d love to know.
Alison
CanningCrafts

Debbie on September 10, 2020

Can this be processed in a pressure canner?

CanningCrafts on September 10, 2020

Debbie,
No, you do not want to use a pressure canner for jams or jelly. It would destroy the quality & there are no recommended pressure canning processing times for jams that I know of anyway.
Alison
CanningCrafts

Natasha on October 11, 2020

Wow!! First seeing a recipe using coconut n walnuts in jam. I am afraid that they may go bad.

Alletha on October 28, 2020

This is fantastic! I changed it just a little bit only used about 4 1/2 cups sugar no pectin and used my instant pot for about 20 minutes. Then I stirred it about five minutes on sauté low. Everybody I’ve given it to so far loves it❣️

Alley on May 19, 2021

Do you put the jars in the water and then bring to a boil or put them in after it starts boiling?

CanningCrafts on May 19, 2021

Alley,
Cover the canner and bring the water to a simmer over medium heat. Then when your jars are filled & ready, add them to the pot & bring to a full boil & start your timer.
Alison
CanningCrafts

Marguerite on May 20, 2021

If I don’t have a canner, can this be done in a stainless steel pot? Normally when I do jams I fill them, seal then turn upside down to vacuum. They last for months that way. Can that work for this jam, or it must be boiled?

CanningCrafts on May 20, 2021

Marguerite,
You definitely want to follow this recipe & prepare in a water bath. You can use any pot as long as it’s deep enough to get about an inch of water over the lids. It doesn’t need to be an official “Canning pot.” Add a trivet to the bottom of the pot so the jars aren’t directly on the pot base. I think some canners use dishtowels if they can’t find a trivet that fits well.

As far as inverting jars to seal them, are you not boiling the jars when you do that? If not, that is an outdated canning method called Inversion Canning that is NOT recommended these days for safety reasons. You need to make sure you process jars for the required time to kill any pathogens & such inside. So it’s not just about getting the lid to seal. Of course if you were just filling jars & adding to the fridge, that would be ok. But you need to process appropriately for long term storage.

Alison
CanningCrafts

Heidi on May 22, 2021

This sounds awesome why unsweetened coconut? Could I use sweetened? It’s what I have on hand

CanningCrafts on May 22, 2021

Heidi,
Yes, you can use sweetened coconut if that’s what you have.
Alison
CanningCrafts

Shelly on July 12, 2021

I made this today and it’s delicious. I only put 6 cups of sugar and added a teaspoon of vanilla at the end. If I make it again I will use 5 cups of sugar. It seems very sweet. Thank you for the recipe.

Beth Larson on July 26, 2021

This sounds fantastic. I think it’s the very thing I want to put on top when I spread cream cheese on banana bread.

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