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Carrot Cake Jam

A great appetizer topping for cream cheese! or for brunch with toast or biscuits!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 pints

Equipment

  • 6-8 qt. Dutch oven
  • water bath canner
  • canning jars, lids and rings- half pint or 1/4 pint jars

Ingredients
  

  • 1 1/2 C Carrots peeled, finely grated
  • 1 1/2 C Pears peeled, cored, chopped
  • 1 3/4 C Pineapple, crushed canned including juice
  • 1 T Lemon Juice, bottled
  • 1 t Ground Cinnamon
  • 1 t Grated Nutmeg
  • 1 t Ground Ginger
  • 1 T Ball Real Fruit Classic Pectin, or more optional the more pectin, the more gel consistency
  • 6 C Sugar

Instructions
 

  • Fill the water canner and begin boiling. Heat jars in hot water until ready for use. Place clean bands in hot water until ready to secure.
    TIP: Do not boil lids.
    TIP: for this jam, I love to use the 1/4 pint jars so that the entire contents are used with an 8 oz. cream cheese. If serving for brunch with toast or biscuits, half pint jars are perfect.
  • Combine grated carrots, chopped pears, pineapple with juice, lemon juice and spices in a 6-8 quart Dutch oven.
    TIP: I love to use my food processor for preparing ingredients. I also love to use my Lodge ceramic lined Dutch oven.
    Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved.
    TIP: Pectin will give jam a more jelly consistency...and I want my jam to pour. Some recipes add a package or more and you may prefer that.
    Bring mixture to a full rolling boil that cannot be stirred down, over high heat stirring frequently.
  • Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
  • Ladle hot jam into hot jars leaving 1/4" headspace.
    TIP: I always just fill to the bottom where the glass rings for bands start.
    Wipe rim with damp clean cloth. Center lid on jar. Apply band and adjust until fit is fingertip tight.
    Place jar in boiling water canner.
    Repeat until all jars are filled and water covers the jars. Place canner lid on and bring to a boil.
  • Process jars for 10 minutes, adjusting for altitude.
    Turn off heat; remove lid and let jars stand for 5 minutes. Remove jars and cool.
    Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Notes

What a great recipe to "Put Up" for guests or give away for gifts! Enjoy!
Keyword appetizer, biscuits, brunch, carrot cake, cream cheese, gifts, jam, toast