Carrot Cake Jam

by Sabrina Snyder

Last Update:

2 Comments

24 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Carrot Cake Jam is an unexpected and delicious spread with warm spices. It’s great on toast, and sure to become an unusual favorite.

Jam spreads are amazing Pantry Staples that you can store and use for breakfasts and desserts. This delicious and unique jam is made with the same key ingredients and flavors as fresh Carrot Cake.

Sabrina’s Carrot Cake Jam Recipe

The idea of carrot cake jam may sound strange at first, but don’t knock it until you’ve tried it. One of the key differences between this and my other jam recipes, is the spices. You won’t find any ginger or nutmeg in my Strawberry or Blueberry Jam recipes. The warm flavor of the spices mixed with carrots and fruit is inspired by carrot cake. It also makes this jam great to add to comfort food and seasonal dishes.

Dinner, then Dessert

Carrot Cake Jam Recipe

Carrot Cake Jam is an unexpected and delicious spread with warm spices. Great on toast, and sure to become an unusual favorite.
Yield 24 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Spread
Cuisine American
Author Sabrina Snyder
Carrot Cake Jam on spoon 1x1
PrintRate

Ingredients
 

  • 3/4 cup finely grated carrots
  • 3/4 cup apples , cored, peeled, & chopped
  • 3/4 cup crushed canned pineapple , including juice
  • 1 1/2 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 package low-sugar powdered fruit pectin , 1.75 oz
  • 1 1/2 cups sugar

Instructions

  • In a large saucepan, combine carrots, apples, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves.
  • Bring 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.
  • Bring to a boil over high heat, stirring frequently.
  • Add sugar all at once and return to a full rolling boil, stirring constantly.
  • Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.

Notes

To Store: Sterilize the jam jar lids by putting them in boiling water, and removing them with tongs. Pour the homemade Carrot Cake Jam into clean mason jars. You want to make sure there’s at least half an inch headspace at the top of the mason jars so that the jam can expand with the air bubbles. Will stay good for up to 2 weeks at room temperature, or 3 months if refrigerated.

Nutrition

Calories: 56kcal | Carbohydrates: 14g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 3mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.05mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe
Collage of carrot jam in a jar and spread over toast

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Yes, you can in freezer safe storage containers. Make sure to leave enough head space for expansion.

      Reply