Carrot Cake Jam

Keep those biscuits baking for my original Carrot Cake Jam!

So far, beyond spreading on biscuits, toast and English muffins, I’ve found a dollop of Carrot Cake Jam is fabulous on hot oatmeal, plain Greek yogurt, plus makes a great finishing glaze for roasted pork.

Hmmm … I wonder how many times I’ll be making Carrot Cake Jam for holiday gifts this year. Everyone is going to love this fruity, sweet and sultry-spiced g-o-o-d-n-e-s-s in a jar.

Carrot Cake Jam


3 medium organic carrots, peeled and coarsely sliced
2 medium Granny Smith apples, peeled and coarsely sliced
3 medium Bartlett pears, peeled and coarsely sliced
1 (20-oz) can crushed pineapple, in 100% pineapple juice
1/2 cup raisins
3 small lemons, juiced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (1.75-ounce) pkg powdered fruit pectin (Sure Jell 100% natural)
6-1/2 cups granulated sugar
1 teaspoon unsalted butter
1 (2-oz) pkg pecan chips (1/2 cup)

1. Process carrots in food processor until finely minced. Remove carrots and place in a large heavy saucepan.

2. Process apples in food processor until small chunks remain. Add apples to carrots in saucepan.

3. Process pears in food processor until small chunks remain. Add pears add to carrots in saucepan.

4. Add pineapple with juice, raisins, lemon juice, cinnamon, nutmeg and cloves to carrot mixture. Stir to mix well. Heat over medium-high heat stirring occasionally until mixture comes to a boil. Reduce heat to medium low and cook for 20 minutes, stirring occasionally. Remove from heat and stir in fruit pectin until mixed throughout.

5. Return saucepan to heat and bring to a boil over medium-high heat. Add granulated sugar and butter. Stir until blended throughout. Bring to a boil and let boil one minute. Remove from heat.

6. Immediately divide hot Carrot Cake Jam mixture between sterilized canning jars and seal.

Makes 4-1/2 pints.

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