A Carrot Cake Jam for All The Things

Last weekend, a dear friend of mine opened a jar of Carrot Cake Jam I brought out to a weekend getaway and raved. She ate it with cheese, stirred it into her yogurt, and used it to top pancakes! [3 things I’ve never tried it with, and I’ve tried it a LOT!] I was getting a whopper of a cold, so I didn’t have the voice to thank her properly. [Still don’t, boo!] But, I felt the love. We’re already planning a day of canning so I can teach her how to keep her supply at Threat Level Midnight.

Over the years, I’ve produced I don’t know how many pints of this Carrot Cake Jam to give to friends and family. It’s a Carrot Cake Jam for ALL THE THINGS. As well as those listed above, it makes for an excellent toast and jam on a rainy day! And it works as an AMAZING filler for a spiced ginger sandwich or brown-sugar thumbprint cookie come the holidays!

Speaking of, did I mention SSJ’s Advent Calendar starts December 1st?
Look for a wee preview here towards the end of the month.

Print Recipe

Carrot Cake Jam [With Bourbon]

Yields 12-14 Quarter Pints

Ingredients

• 2 c finely shredded carrots [5 medium]
• 1 c finely chopped peeled apple
• 1 15 oz can crushed pineapple in juice
• 2 tbs lemon juice
• 2 tsp vanilla
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1.75 oz package of powdered pectin
• 4 c brown sugar
• 2 c white sugar
• 1 c flaked or shredded coconut unsweetened

NEW OPTION!

• 1/4 c Bourbon

Instructions

• In a large pot, combine carrots, apple, pineapple in juice, lemon juice, vanilla, and spices.*
• Over medium-high heat, bring the mixture to a boil, stirring constantly.
• Reduce the heat and simmer, covered, for 20 minutes, stirring often.
• Remove the pot from the burner.
• Add the pectin by sprinkling over the mixture and stir until dissolved.
• Place the pot back on the stove.
• Bring the pot back to a boil over medium-high-to-high heat and add the sugars.
• Bring the sugared mixture to a full rolling boil.
• Boil hard for 1 1/2 to 2 minutes, stirring constantly.
• Remove the pot from the heat.
• NEW: If desired, Add the bourbon and stir until incorporated
• Skim the foam.
• Stir in coconut.
• Ladle jam into hot, sterilized jars, leaving a quarter-inch headspace.
• Add lids and rings and process in a boiling water canner for 10 minutes.

Notes

*I don’t make this recipe in my copper jam pan, because I am worried that the high acidity of the ingredients will harm the surface.

Adapted from from a Better Homes and Garden’s Special Interest Publication, Canning