Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, our Carrot Cake Jam tastes just like carrot cake. Perfect to spread on biscuits, breads, muffins and scones, or even appetizers, for Easter breakfast or brunch!
Carrot Cake Jam… for Spring & Easter
Do I ever have something special for y’all today!
Carrot. Cake. Jam.
Yep. You’ve got that right. We’re preserving today. I saw a pin over at Pinterest well over a year ago now. Immediately, I knew that I had to try my hand at making homemade Carrot Cake Jam. And, I knew exactly what I was going to bake with it. Soon after, lo and behold, when I was flipping through my Ball® Complete Book of Home Preserving, I found their recipe and just had to try it. Of course, our Carrot Cake Jam includes a few tweaks. I couldn’t help myself!
Weeks ago, I tested this recipe and have made it again for you all. By now, you probably know how much I adore carrot cake. Right? Here on the blog you can find our Carrot Cake Cheesecake Cake and Paleo Carrot Cake with Cashew-Coconut Buttercream. As I had alluded to above, there’s a special recipe coming soon to incorporate this luscious jam that will make carrot cake lovers swoon. I kid you not.
Meanwhile, let me tell you about the changes I made when adapting this recipe. They are simple changes, really. But, they do make a difference for the better.
First, in lieu of using a pear, I felt that an apple was best suited for our Carrot Cake Jam recipe. The naturally occurring pectin in the apple assists the powdered pectin. (This is helpful because we’ll be using a bit less sugar and more pineapple. But, more on that in a moment.) Plus, we happened to have some extra beautiful Honeycrisp apples on hand. My favorite! And, I really liked the idea of a more tart rather than sweet fruit addition because this jam will be used as a filling for that special baked treat I was telling you about. (Hint: There will be a sweet glaze involved to balance the tartness.) Sound good so far?
Second, as for the sweetening of our Carrot Cake Jam, I like to use organic cane sugar in my baking and preserving when not using agave nectar. Instead of using all granulated (white) sugar, as the Ball® recipe calls for, I decided to add a tablespoon of molasses since I use part brown sugar in my carrot cake recipe. (This is essentially the same as using 3 cups granulated sugar to 1 cup brown sugar.) Furthermore, I actually reduced the overall sugar greatly at just 4 cups. (The original recipe called for 6½ cups sugar!) Not only does the molasses provide wonderful flavor notes, but it creates a deeper amber color to our jam which is very pleasing to the eye. To me, these characteristics just speak of carrot cake.
And, for those crystallized ginger lovers out there, I couldn’t help but add a couple tablespoons, finely chopped, for a little sweet heat. This is optional of course and either homemade or a special brand will do fabulously. I must say…I am absolutely addicted to the incredible Australian Crystallized Ginger by Williams-Sonoma. I eat it like candy and it’s so hard to stop after just one piece! It is currently out-of-stock as, I believe, it is a seasonal product. So, in the fall, be sure to try it and stock up if you really like it.
Finally, I added a splash of pure vanilla extract — again, just as I do with my carrot cake recipe. It really does make a difference by lending some mellow vanilla goodness to the tart fruits. I did not add raisins to the jam, but you certainly could. Golden raisins (sultanas) would be especially lovely. The reason why I left them out is because the recipe I have created around this jam will incorporate them. About ¼ cup, chopped in half, would be ideal to add to this beautiful jam.
So, there you have it! A newfangled Carrot Cake Jam for spring…to enjoy in your baking or spread luxuriously onto fresh baked and warm from the oven biscuits, breads, muffins and scones.
What makes our Carrot Cake Jam wicked good? A classic Ball® recipe with a few simple tweaks makes this tasty Carrot Cake Jam incredibly luscious. Made with extra pineapple, less sugar, molasses and traditional carrot cake spices and, if desired, coconut flakes and/or crystallized ginger, this carrot cake jam is surely to become a new favorite. It is easy to prepare and perfect for spreading on biscuits, breads, muffins and scones – even appetizers – for Easter breakfast or brunch. It also makes a thoughtful homemade gift!
For the carrot cake lovers in your life, put up some gorgeous golden amber jars of our Carrot Cake Jam!
- 2 cups (200 grams) finely grated peeled carrots, about 4 medium
- 1 cup (about 130 grams) finely diced peeled tart apple, such as Granny Smith or Honeycrisp, about 1 medium to large
- 1 (20-ounce/567-gram) can crushed pineapple, including juice, such as Dole®
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 1 teaspoon fine-quality ground cinnamon, such as McCormick® or Penzeys
- ½ teaspoon freshly grated whole nutmeg
- ½ teaspoon ground cloves, such as McCormick®
- 1 (1.75-ounce/49- to 57-gram) package regular powdered fruit pectin
- 4 cups (800 grams) organic granulated cane sugar
- 1 tablespoon (15 grams) unsulphured molasses, such as Grandma’s®
- ½ teaspoon (2.5 ml) pure vanilla extract, such as Nielsen-Massey®
- ¼ cup (30 grams) flaked coconut, optional (can use fresh or unsweetened shredded)
- 2 tablespoons finely chopped crystallized ginger, optional
- Special Equipment & Supplies
- 6 to 7 (8-ounce/250 ml) half-pint canning jars with lids and rings, such as Ball®
- Canning Kit with Boiling-Water Canner
Tips:Chopped raisins or sultanas (golden raisins), about ¼ cup, may be substituted for coconut. Need help? For more information on preserving, visit the Ball® Getting Started page. Powdered fruit pectin is sometimes sold in 49-gram or 57-gram packages. The weight difference will not affect the performance of the product in this recipe. As per the Ball® recipe for Carrot Cake Jam, to turn this delicious jam into a conserve stir in ¼ cup chopped pecans or walnuts immediately after completing the 1-minute boil. Be sure to stir thoroughly and then remove from heat. Adjust the canning time if you live at a high altitude. See the Ball® Reference Tool, Adjust for Altitude (chart), for specific information as to your locale. Should you experience any trouble and need help troubleshooting, visit the Ball® Problem Solvers for Jams and Jellies Help. Original Recipe Source: WickedGoodKitchen.com
Recipe Adapted From: The Ball® Complete Book of Home Preserving. Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.