Carrot Cake Jam – Best Ever

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Carrot Cake Jam by WickedGoodKitchen.com ~ Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like carrot cake! Perfect to spread on biscuits, breads, muffins and scones for Easter brunch. #diy #canning #preserving #recipeLuscious, 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!

Carrot Cake Jam by WickedGoodKitchen.com ~ Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like carrot cake! Perfect to spread on biscuits, breads, muffins and scones for Easter brunch. #diy #canning #preserving #recipe

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.

Carrot Cake Jam by WickedGoodKitchen.com ~ Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like carrot cake! Perfect to spread on biscuits, breads, muffins and scones for Easter brunch. #diy #canning #preserving #recipe

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?

Carrot Cake Jam by WickedGoodKitchen.com ~ Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like carrot cake! Perfect to spread on biscuits, breads, muffins and scones for Easter brunch. #diy #canning #preserving #recipe

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.

Carrot Cake Jam by WickedGoodKitchen.com ~ Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like carrot cake! Perfect to spread on biscuits, breads, muffins and scones for Easter brunch. #diy #canning #preserving #recipe

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.

Carrot Cake Jam by WickedGoodKitchen.com ~ Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like carrot cake! Perfect to spread on biscuits, breads, muffins and scones for Easter brunch. #diy #canning #preserving #recipe

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!

Bon appétit!

xo,

stacysig

 

 

 

Carrot Cake Jam - Best Ever ~ Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like carrot cake! Perfect to spread on biscuits, breads, muffins and scones for Easter brunch. Tastes phenomenal on crackers with cream cheese! | diy canning preserving recipe

Carrot Cake Jam - Best Ever

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: Makes 6 to 7 half-pints (or 6 to 7 250 ml jars).

Carrot Cake Jam - Best Ever

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!

Ingredients

  • 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

Preparation

Prepare canner, jars and lids. See Notes section below for links to helpful tips.

In a large and deep stainless steel saucepan, combine grated carrots, diced apple, pineapple with juice, lemon juice and spices. Over high heat, bring mixture to a boil and stir frequently. Reduce heat to medium and cover. Boil gently, stirring occasionally (to prevent scorching), about 20 minutes.

Remove saucepan from heat and lid from saucepan. Immediately sprinkle in pectin and whisk briskly until completely dissolved. Return saucepan to high heat and bring to a boil, stirring frequently. Add sugar and molasses all at once and return to a full rolling boil, stirring constantly. Continue to cook at a full rolling boil, stirring constantly, for 1 minute. Remove saucepan from heat and skim off foam using a metal slotted spoon. Stir in vanilla and, if desired, coconut and/or crystallized ginger.

Carefully ladle hot jam into hot prepared (sterilized) jars, leaving ¼ inch (0.5 cm) headspace. Remove any air bubbles and adjust headspace if necessary by adding additional jam. Wipe rim clean and center lid on jar. Tightly screw band down until resistance is met and then increase to fingertip-tight.

Place sealed jars into canner, ensuring they are completely covered with water. Bring to a boil, first, and then process for 10 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool on wire racks and store.

Be sure to adjust the canning time if you live at a high altitude. See Notes below for links to the Ball® Reference Tool, Adjust for Altitude (chart), for specific information as to your locale. Should you experience any trouble and need help troubleshooting, see links below in the Notes section to visit the Ball® Problem Solvers for Jams and Jellies Help.

Notes

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.

http://wickedgoodkitchen.com/carrot-cake-jam-canning-preserving/

Carrot Cake Jam by WickedGoodKitchen.com ~ Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like carrot cake! Perfect to spread on biscuits, breads, muffins and scones for Easter brunch. | diy canning preserving recipe

Carrot Cake Jam by WickedGoodKitchen.com ~ Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like carrot cake! Perfect to spread on biscuits, breads, muffins and scones for Easter brunch. #diy #canning #preserving #recipe

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Now this is special! All of my favorite carrot cake flavors combined together in a spread — I’ve got to try this out soon!
    Graham @ Glazed & Confused recently posted…PB&J Sandwich TriflesMy Profile

  2. Wow, Stacy, this sounds incredible! Every spring my craving for carrot cake hits big time, but I’m always looking for creative spins on the cake. This is genius, and I bet so delicious on toast! Thanks for sharing.
    Georgia | The Comfort of Cooking recently posted…Bacon-Jalapeño Deviled EggsMy Profile

    • Thank you, Georgia! I think you’ll love this jam…perhaps with a little schmear of cream cheese on that toast, too. 😉 Thanks for stopping by!

  3. I wish I were your neighbor. I’d be over there taste testing for you all the time. I’d love this on toast. And I can’t wait to see what you’re going to bake this into.
    Norma | Allspice and Nutmeg recently posted…Pasta and Walnuts in Sage Brown ButterMy Profile

    • Thank you, Norma! You will love this jam. I tried it on a bagel with a little smear of cream cheese. Delish! Thanks for dropping by, my friend.

  4. This does look wicked good…and gorgeous! That color is intoxicating, and I’d love some for toast, muffins, whatever. I love that you added molasses and crystallized ginger, and I think the apple was definitely a great substitute for the pear. I can’t wait to try this, Stacy!
    marcie recently posted…Buttermilk Bacon Jalapeño SconesMy Profile

    • Thank you, Marcie! I think you would really enjoy this jam. Thanks for stopping by, my friend. Enjoy the rest of your week!

  5. Stacy this looks so delicious!! My mother in law is has taught me everything there is to know about canning. She’s been canning for ever and in fact there were times that’s how she fed her family. She makes a delicious carrot marmalade, but I think she would definitely love to know about this recipe. I love all the carrot cake ingredients!
    Maria | Pink Patisserie recently posted…Grilled Ham, Cheese and Artichoke Lemon Pesto SandwichMy Profile

    • Thank you, Maria! You are very lucky to have a kind mother-in-law to teach you all about canning and preserving. It’s funny because when I first sampled this jam, it reminded me of marmalade instead of jam. Thanks or stopping by, my friend!

  6. Oh my gosh I’ve never even heard of carrot cake jam but this sounds fantastic!
    Bianca @ Confessions of a Chocoholic recently posted…Filipino Pork Belly AdoboMy Profile

    • Same here, Bianca! I never knew it even existed until just about 2 years ago now. Thanks for stopping by!

  7. Stacy, this is amazing!!! I love this idea! Pinning to make for sure!!

  8. Pass me a spoon, please!
    Jenn @ Once Upon a Tier recently posted…The Ultimate Gluten Free Chocolate Cake {Recipe}My Profile

  9. A jam with the flavors of carrot cake?! Yes please, it sounds just heavenly. My cousin loves to can and preserve, I will have to see if I can convince her to make a batch and share a jar with me ;).
    Laura (Tutti Dolci) recently posted…orange rollsMy Profile

    • Thank you, Laura! I think your cousin would have fun making this jam. I hope she’s the sharing type. 😉 Thanks for stopping by, my friend!

  10. This sounds divine! WOW! 🙂
    Sandy @ RE recently posted…Gratitude at Smith Rock and Mango Quinoa SaladMy Profile

  11. I have always wanted to make jam, but have memories of my mom burning it every time she made it. This looks fantastic, I should try my hand at making jam at least once!
    atasteofmadess recently posted…Pretzel and Nutella GranolaMy Profile

    • Oh, girl…definitely try your hand at homemade jam! The biggest tip I can give you is to be sure to stir frequently while the jam cooks down. It gets very sticky (caramelizes) and you want to prevent any scorching or sticking to the bottom of the pan or it will burn. You’ll love making jam! 🙂

    • Cathleen, I don’t have a Blogger account and, therefore, cannot comment on your blog. Would you kindly add the name and URL option? This would allow me to comment. Meanwhile, here is what I’d like to say about your Pretzel and Nutella Granola post today: “Love this! And, I love that your inspiration was an empty jar of peanut butter and having Nutella on hand! You really needed this granola…as do many others with the same cravings. Necessity is the mother of invention, right?”

  12. What a unique jam Stacy – love how you tweaked it until it was just right with molasses, candied ginger, pineapple, vanilla and apple pectin!
    Jeanette | Jeanette’s Healthy Living recently posted…Quinoa Citrus Mango Avocado Black Bean Salad RecipeMy Profile

  13. yes….this is bound to be the best way of having the flavors of carrot cake with it melting in the mouth just for good….as we read the intro and the title and saw those glorious shots and then of course those wonderful ingredients….awesome post as always,thanks so much for the inspiration…HAVE A BEAUTIFUL DAY!!! 🙂

    • Aww…thank you, Kumar! You always have kind words to share. Enjoy and have a wonderful day, my friend! 🙂

  14. I love this unique jam, Stacy!! I love how you’ve tested it so much and created a perfect one for all of us to try and spread all over our biscuits and bread and anything else you can imagine! I bet scones would be amazing with this, too!
    Julie @ Table for Two recently posted…Chicken Lo MeinMy Profile

    • Thank you, Julie! My pleasure. I hope you’ll try this special jam soon. It truly is delicious and perfect with scones and anything mascarpone cheese. 🙂 Thanks for stopping by and for pinning, my friend!

  15. Wow Stacy – this jam sounds incredible with carrots, apple and pineapple – the color and consistency is kicking my salivary glands into overdrive!
    I so appreciate your dedication to everything you post on here – I cannot wait to see what you do with this jam in recipes to come…

  16. I’ve been using the Ball recipe for about 2 years now, but I’m going to try some of your variations 🙂 P.s I serve it over a block of cream cheese with Ritz…SWOON!!! LOVE, LOVE, LOVE

    • Thank you, Julie B! This jam was new to me in the spring of 2012 when I first became a member of Pinterest and spotted it. I just knew I’d have to feature Carrot Cake Jam here on the blog this spring. Yes! I agree about the cream cheese. I tried this jam on a toasted bagel with a good smear of cream cheese. Divine! I can only imagine what it tastes like on mascarpone. I forgot to mention in the Notes section of this recipe that orange zest can be added for those who enjoy adding citrus to their carrot cakes or the frosting for their carrot cakes. I tried it in this jam and loved it with the crystallized ginger. Ginger and oranges just go together like tomatoes and basil. 😉 I even add orange zest to my ginger molasses cookies at Christmastime. Thanks for stopping by and happy jam making!

  17. This is so clever and creative, Stacy! Not to mention DELICIOUS! Love.
    Ashley – Baker by Nature recently posted…Chocolate Covered Coconut MacaroonsMy Profile

  18. Can this recipe be used for freezer jam??? Thanks!

    • Hi there, Laura! If you wish to freeze your jam to extend its freshness, you will need to use a pectin that is used for freezing. I highly recommend Pomona’s Universal Pectin (in 1-ounce boxes) that works in freezing jams. My local Whole Foods Market carries it. But, if you have trouble finding it, you can find it at Amazon.com. At Amazon, you can purchase by the box or by a pack with 6 boxes. Since I have not tested this recipe for freezing, I would suggest that you visit the Pomona’s Universal Pectin website at PomonaPectin.com. They offer helpful recipes and directions as well as FAQs and videos. No better place to go for assistance than the very source! Once again, thank you for dropping by. Have fun making your homemade jam!

  19. This looks AMAZING Stacy!! What a wonderful combination of flavors!!
    Martha@A Family Feast recently posted…Deviled EggsMy Profile

  20. Great original recipe, Stacy!! I’ve never heard of CARROT CAKE jam before! Have a wonderful weekend 🙂
    Ashley @ Wishes & Dishes recently posted…Soft-Baked Reese’s Pieces CookiesMy Profile

  21. I cannot WAIT to make this!!! Thank you for sharing this recipe!

  22. Carrot cake in a jar? Yes, please! Seriously, this is like the greatest thing ever. I would love this spread over a warm cinnamon scone. Pinned!
    Ashley | Spoonful of Flavor recently posted…Banana Coconut Cream BitesMy Profile

  23. Stacy, you are blowing my mind! This looks super fun… you’re so creative!
    Gloria // Simply Gloria recently posted…Show Stopper Saturday Link Party, Featuring Pirate Fairy Recipes!My Profile

  24. Wow, Stacie this looks delicious!! I love the color 😀 This would be delicious for breakfast or a snack. Yum!
    Cindy @ Pick Fresh Foods recently posted…Shortbread Lemon BarsMy Profile

  25. I’ve never heard of using carrots in a jam, but it totally makes sense that it would work! Can’t wait to see what baked lovely you are going to put it in!
    And … love your lovely clean, bright photos!
    Helen @ Scrummy Lane recently posted…Aubergine, courgette, walnut & chicken pesto spaghettiMy Profile

    • Thank you, Helen! I appreciate your kind words and compliments. Meanwhile, I think you would love this jam!

  26. This has to take the cake—-carrot cake of course—lame I know—–for the most innovative jam flavor—–and a winning one to boot.
    Carol at Wild Goose Tea recently posted…A Wild Goose Tea Cookie ChoiceMy Profile

  27. This is so creative. I love the changes you made to the recipe. Love, love, love! Pinning!
    Jennie @themessybakerblog recently posted…Funky Monkey Grilled Cheese ~ #SundaySupperMy Profile

  28. What an unique idea Stacy! It’s so genius to make carrot cake in lovely jam form. And I adore the fact that this is naturally sweetened – it’d definitely make a great breakfast and I can’t even imagine how good it must be slathered on warm toast. Oh yum!
    Also, I cannot wait to see what you’ll be baking soon. I’m so curious now!
    I hope you have a wonderful week! xx

  29. You know Im all about preserving fresh veggies so this post makes me so happy! We just harvested a bunch of carrots. perfect timing!

    • Thank you, Pamela! You will love this recipe, girl. It is SO up your alley with those freshly harvested carrots of yours. Have a wonderful week and happy jamming!

  30. The jam sounds great…I can’t wait for you followup dish. 🙂
    Karen (Back Road Journal) recently posted…Cheese Steak With Broccoli Rabe, The Best Italian SandwichMy Profile

  31. Woh. This is genius. Seriously!!! I wish I had a jar of this right now so that I could taste it.
    Laura (Blogging Over Thyme) recently posted…Chocolate Raspberry Swirl PancakesMy Profile

  32. I have never heard of this kind of jam… I think it looks and sounds absolutely fantastic!
    Pam recently posted…Slow Simmered Split Pea and Ham SoupMy Profile

  33. Wow! I’ve seen a lot of carrot cake recipes this spring, but this one is truly unique. Carrot Cake Jam is a wonderful idea, and I love that you put so much thought into how this could best replicate carrot cake. I’ve never made jam before (other than my grandmother’s freezer jam), but I might have to give it a try so I can sample this lovely recipe.
    Jamie@Milk ‘n’ Cookies recently posted…Funfetti MacaroonsMy Profile

    • Thank you, Jamie! I hope you’ll give this jam a try. Jam making really is much easier than you think. 🙂 Thanks for stopping by, my friend. Headed over to your blog right now…

  34. Carrot cake jam is literally the best idea ever! I could eat this by the spoonful- it looks absolutely fabulous!
    whatjessicabakednext recently posted…Healthy Mexican-style Chicken & Rice BowlsMy Profile

    • Aww…thank you, Jessica! I just took something special out of the oven that incorporates this jam. Another recipe using Carrot Cake Jam is coming soon to the blog for Easter as well. Thanks for stopping by, my friend!

  35. Stacy, this is just PHENOMENAL!! I’ve made Carrot Cake Jam and we loved it but I think I’ loving yours even more. I’m crazy about homemade preserves and have a special Pinterest board dedicated just to these special treats. It’s pinned!! Thanks for your creativeness and sharing it with us!!
    Chris @ The Café Sucré Farine recently posted…Key Lime Tarts w/ Coconut Pecan CrustMy Profile

  36. Oh man, this is every carrot cake lover’s dream come true! Awesome recipe, Stacy!
    Hayley @ The Domestic Rebel recently posted…CopyCat Oatmeal Creme Pies {Oatmeal Creme Pie Week!!}My Profile

  37. This jam sounds and looks simply incredible, Stacy. Carrot cake in a jam…..a genius idea and I love it! This jam looks like it would be perfect spread on some warm homemade biscuits! Mmm! 🙂
    Sarah@WholeAndHeavenlyOven recently posted…No-Bake Lemon Cheesecake ParfaitsMy Profile

  38. This sounds amazing… why can’t you live closer. Carrot cake is my absolute favorite!
    Katie recently posted…Cherry Cilantro Mango SalsaMy Profile

    • Aww…thank you, Katie! I wish that I did live closer. It would be so nice to meet your little man in person. I just love the name you chose for him. His first and middle names go together like peanut butter and jelly or puppies and puddles after the rain to a little boy. Thanks ever so much for stopping by and have a great weekend!

  39. I love to can. Funny, for so many of us nowadays it is more of a hobby than a necessity. I love the neatness and method to it, but mostly I enjoy opening the pantry door in December and January and finding a little bit of Summer back there. This recipe really takes the proverbial cake. It sounds wonderful.

    • Thank you, Adri! I agree. Nowadays, canning seems to be a fun pastime versus a necessity for sustenance. We are spoiled with the availability of specialty jams, etc. from artisan companies and larger ones alike. Thanks for stopping by and have a great week ahead!

  40. I love the whole concept behind this. I do think you are right about vanilla. too. GREG

    • Thank you, Greg! Funny, when I was writing my next post for Homemade Salted Caramel Sauce (it will go live tonight), I was thinking of you and wondering what you might think of it. Have a wonderful Sunday afternoon and evening, my friend. 🙂

  41. Angela Berryman says:

    I was just wondering if this could somehow be made like freezer jam? I don’t own any canning equipment and this recipe looks amazing!!!

    • Thank you, Angela! To answer your question… If you wish to freeze your jam to extend its freshness, you will need to use a pectin that is used for freezing. I highly recommend Pomona’s Universal Pectin (in 1-ounce boxes) that works in freezing jams. My local Whole Foods Market carries it. But, if you have trouble finding it, you can find it at Amazon.com. At Amazon, you can purchase by the box or by a pack with 6 boxes. Since I have not tested this recipe for freezing, I would suggest that you visit the Pomona’s Universal Pectin website at PomonaPectin.com. They offer helpful recipes and directions as well as FAQs and videos. No better place to go for assistance than the very source! Once again, thank you for dropping by. Have fun making your homemade jam!

  42. This jam sounds incredible Stacy! I love carrot cake anything so I know I would love this creative and unique jam 🙂 What an awesome idea and thank you so much for testing out all the different variations to get it just right – I can imagine how good this would be spread on any bread or biscuit – pinning and thanks for sharing girl 🙂

    • Thank you, Kelly! My pleasure. I’m so glad you like the recipe. Thanks for stopping by and thanks for the pin! 🙂

  43. Susan Johnson says:

    I don’t have a canner. Would it be ok to just bottle the jam ,after boiling? This is what I do with other jams.

    • Hi there, Susan! Thank you for writing. To answer your question… The best advice I can give you on putting up jam for long-term storage via “Waterbath Preserving” is to recommend that you follow the proper food safety guidelines offered by Ball®, Getting Started and follow the link to their Getting Started Guide in PDF format. If you do not have a canner, you will at least need a Ball® Preserving Starter Kit and a very large stock pot in addition to your glass preserving jars with lids and bands. Thanks again for writing. I hope that I have answered your question thoroughly. Meanwhile, happy jamming!

  44. My granddaughter and I made this last weekend. It tastes delicious on toast but spread it on some cream cheese and eat with townhouse crackers…….to die for! My whole family went crazy for it. We did not make enough!

    • Thank you for writing, Kathy! I am so glad your family enjoys this homemade Carrot Cake Jam recipe as much as our family does. Thanks again and happy jamming!

  45. Oh my! I am making this right now and it smells amazing. I can’t wait for it to cool so I can try some.

    • Thank you for writing with your positive feedback, Sharon! We love this homemade Carrot Cake Jam at our house. Enjoy!

  46. Nathalie Marlin says:

    If I don’t have molasses, can I substitute with any syrup?

    • Hi Nathalie, If you don’t have molasses, you can use a thick maple syrup or dark agave syrup. I called for molasses in this recipe to provide depth of flavor, such as with brown sugar. Even Lyle’s Golden Syrup can be used. Thanks for asking such a good question. Good luck and have fun making your jam!

  47. This looks AMAZING!! – so tempting in the pictures, would love to give it a go!
    Is it necessary to have the pineapple in it? Would it not overpower the flavour?
    I love the idea of it, but am just not sure about adding pineapple, is it necessary for the actual process, or can it be made without? Anyone tried that yet at all?

    • Hi Julie! Please accept my sincere apologies for the delay in answering your question. I recently returned to blogging after an illness and getting caught up. Yes, the pineapple is key in this recipe. It does not overpower the flavor. If you really do not want pineapple in your Carrot Cake Jam, try to find a recipe that doesn’t call for it. Thanks again for writing and happy jamming! 🙂

  48. Stacy,
    I just made the original Ball recipe, and it is good but waaaayyy too sweet. I knew I wanted to try both recipes, and hope to do yours this weekend. Is it ok to use regular white sugar instead of caster sugar? And should I expect very little liquid after the 20 minute boil? That happened with the last recipe, and I kind of panicked and added another cup of juice.
    Thanks for your patience and help!

    • Hi there, Josie! Thank you for writing with such a great question. Yes…I agree that some recipes for jam are way too sweet. I think our tastes are changing these days as the older recipes contain so much sugar and taste too sweet to us. Surprisingly, and fortunately, we can cut down on some of that sugar without compromising jam recipes. 🙂 Yes, my recipe calls for regular granulated sugar. However, if you prefer a finer sugar you can simply process it in your food processor to create a homemade version of caster sugar. Recipes for jam, and the consistencies that we prefer as to thickness, can sometimes be at odds. Use your instincts in the kitchen just as you did with the last recipe you made by adding extra juice and cooking it down to the consistency you prefer. With all that sugar called for in the other recipe, it’s no surprise that you added more liquid. With what you are looking for in a homemade Carrot Cake Jam, I think you will be very pleased with this recipe. Thank you again for writing, Josie. I hope that I have answered your question thoroughly and completely. Good luck and have fun jamming this weekend!

  49. I’m planning to use this jam as a filling for a chocolate cake. What cake will you use this incredible jam as an enhancer with?

  50. This stuff is so delicious, can’t wait to give this away as an easter present.
    I kinde forgot to add the glovesand I added caramelized oranges and 1 teaspoon powdered ginger instead, I also added a little orange juice. It turned out great!
    Thanks for sharing this delicious receipe!
    Greetings from Germany!

    • Thank you for your positive comment and feedback, Marie! My pleasure. Your changes to this spectacular Carrot Cake Jam sound incredibly delicious. I’m thrilled you enjoyed the recipe. It’s perfect for springtime tea! Thanks again for dropping by. Greetings from Indy, USA! 🙂

  51. Gunter Davilla says:

    This sounds so good and I have about 50 pounds of carrots I need to do something with. I thought I would try this recipe for some of them. Now I have a question. When you say “canner” do you mean a pressure canner or a hot water bath? Please let me know. Thank you.

  52. Gunter Davilla says:

    My husband is a gardener and planted way too many carrots. I started looking for things to do with them and found this recipe. I made it this morning and have already eaten some. It is so easy to make and so delicious. I will be making several more batches so I can share with friends and family. Thank you for this wonderful easy recipe.

    • Thank you for writing, Gunter! My pleasure. I am thrilled that you enjoy this recipe for Carrot Cake Jam as much as we do at our house. In fact, I will be updating the recipe soon as I now only use Pomona’s Universal Pectin as I am allergic to some of the additives found in other pectin products. The new method is unbelievably easy, too. Meanwhile, thanks again for writing and have a lovely weekend! 🙂

Trackbacks

  1. […] 4) Carrot Cake Jam It’s like cake in a jar!!!! A luscious blend of carrots, pineapple, coconut and spices. Forget spreading it on anything just pass the spoon. Get the Recipe: Wicked Good Kitchen […]

  2. […] CARROT CAKE JAM by Wicked Good Kitchen […]

  3. […] and from Wicked Good Kitchen blog. You can find the original recipes from both websites here; Wicked Kitchen’s Carrot Cake Jam and Ball’s Carrot Cake […]

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