Valued Contributor
Posts: 771
Registered: ‎11-27-2010

/></a><strong><br/> <br/> <span style=Carrot Cake Jam
(recipe adapted from: One Hundred Dollars A Month)

This is an oldie but a goodie. ...

1 can {20 ounces} unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups finely chopped peeled ripe pears
4 tablespoons lemon juice
Zest of one lemon
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 package {1-3/4 ounces} powdered fruit pectin
4 1/2 to 5 cups sugar (depending on taste)

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

In a 6 – 8 quart sauce pot, combine the first nine ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.

Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner.

{Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

Yields: 7.5 pints.

Valued Contributor
Posts: 1,097
Registered: ‎04-22-2010

LoLa, just wanted you to know that I made this Carrot Cake Jam last year after you posted it and it is great! Couldn't believe how good it was & how unusual it is. I made several "batches" of it last year and gave them out as gifts with others homemade things. The jars I kept for myself have been long gone! I had forgotten about this until you posted it and will be making 2-3 batches next weekend!

Honored Contributor
Posts: 13,954
Registered: ‎03-10-2010

I bought this once from the Vermont Country was fantastic, but I think it was discontinued.

I put it on an English muffin, with whipped cream cheese & the jam on top.

Thanks for the recipe!!!!

Respected Contributor
Posts: 2,425
Registered: ‎03-10-2010

Does the recipe make a total of 7 and 1/2 pints or 7 half-pint jars?


Respected Contributor
Posts: 2,425
Registered: ‎03-10-2010

And, I'm wondering if I could use the Ball No Cook canning method and store jars in fridge?

Thanks, KatieB

Valued Contributor
Posts: 771
Registered: ‎11-27-2010

Hi gkelly... Yes, it's so great as gifts. Everyone that I've gifted it to, loves it. Happy canning!

Hi terrier... You are very welcome!

Hi KatieB... It makes 7 and 1/2 pints. :-) I honestly, don't see why you couldn't. I haven't personally tried this so please let me know if it works for you.