Carrot Cake Jam

Looking for a new kind of jam to add to your pantry or take to a food swap? Why not try Low Sugar Carrot Cake Jam, it’s tasty and refreshingly different and quite easy to make. I like the fact that it uses carrots which you don’t often find in jams and jellies.

Low Sugar Carrot Cake Jam

I should say Lower Sugar Carrot Cake Jam because it has about 1/3 the sugar of any other recipes out there. Believe me, when a recipe only makes 5-6 half pints of jam but calls for 7-9 cups of sugar, that’s TOO much. I use Pomona Pectin, available at most grocery stores in the natural foods section, and I have for many years.

I love Pomona Pectin and use it exclusively because it jells no matter what and can be made with ANY amount of sugar or none at all. If you’ve been reading my blog for a while you’ll know that I love this pectin, the company encourages its users to experiment and make up their own recipes. Here is a post  I wrote about it if you are interested.

BUT I don’t have Pomona Pectin

If you don’t happen to have Pomona Pectin or you don’t want to try it out, you can just follow the proportions for strawberry jam on any pectin you have on hand. It’s the best recipe conversion I have for standard pectin; it’s not perfect though.

Carrot Cake Jam

Looking for a new kind of jam to add to your pantry or take to a food swap? Why not try Low Sugar Carrot Cake Jam, it's tasty and refreshingly different and quite easy to make. I like the fact that it uses carrots which you don't often find in jams and jellies.
Prep Time20 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast, Dessert, Preserving
Cuisine: Alaskan, American
Servings: 5 pints

Ingredients

  • 1 1/2 cups finely grated carrots
  • 1 1/2 cups chopped apple peeled and cored first
  • 1 3/4 cups crushed canned pineapple including juice
  • juice of one orange
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch ground ginger
  • 4 teaspoons calcium water comes with Pomona Pectin(it's the reason it always jells!)
  • 2 cups Sugar
  • 4 teaspoons Pomona Pectin

Instructions

  • begin heating water for a boiling water bath in a canner
  • wash 6 half pint jars and matching lid assemblies
  • in a large stainless steel pan combine carrots, apples, pineapple with juice, orange juice and spices bring to a boil over high heat, stirring frequently
  • reduce heat, cover and simmer gently for 20 minutes, stirring occasionally
  • stir in the calcium water
  • and return to a boil
  • mix the pectin with the sugar
  • and stir into the jam
  • cook and stir for one minute
  • remove from heat, ladle into prepared jars
  • place in the canner and process for 10 minutes
  • use canning tongs to remove from the water
  • let them set undisturbed until cooled
  • check to make sure the jars are sealed-any unused jars need to be put in the fridge and used first
  • this makes between 5-6 half pint jars, make them in smaller jars if you want to
Carrot Cake Jam
I tasted this when it was done, and boy is it good! I can see a softened cream cheese and Carrot Cake Jam spread in my future. Imagine unexpected guests feeling welcomed when you pull this baby out of the pantry and feed them a delicious snack you “just happened to have.”