Carrot Cake Jam

Carrot Cake Jam. A differently delicious and easy jam recipe featuring the flavours of a perennial dessert favourite, carrot cake.

Carrot Cake Jam

I first heard of this carrot cake jam several years ago at a Farmer’s Market in Toronto. Immediately I regretted not purchasing a bottle when I got home.

That would never happen today, as my food curiosity would definitely get the better of me nowadays.

I again saw a carrot cake jam at the Farmer’s Market in Halifax. The vendors name I don’t recall, but that jam was a much more paste-like concoction that I think used a date base. I like dates but this one didn’t do it for me. 

I remember the one I saw in Toronto was a paler jam. It looked more translucent and jewel-like when light passed through the jar. Sort of like like my favourite Homemade Marmalade.

I am told there was/is a vendor at the St. John’s Farmer’s Market who also has a version.  However, I hadn’t seen that one so I decided to do a little more research.

Carrot Cake Jam with homemade clotted cream on a touton.

Carrot Cake Jam, getting the recipe right.

I looked at quite a few recipes that I found online and cherry picked the best elements.  To customize my recipe, I added more spices and some fresh pineapple,.

Pineapple is essential in one of my favourite carrot cake recipes, my Pineapple Pecan version.

I do like the heavier spiced version better, but as is mentioned in the recipe notes, you can make a lighter spiced option you like. This might be a preferable if you are giving the jam as gifts and want to please as many of the recipients as possible.

Even with less spice it is still delicious.

I also plan on trying this recipe with a lower sugar pectin that was recommended to me by my Facebook friend Martha. She’s an expert canner.  I’ll be sure to update my results when I do.

Carrot Cake Jam and Toutons

I just happened to have some leftover clotted cream from my weekend birthday brunch. It also happened that I was making toutons for breakfast a few days later.

I took one of the small toutons, slathered on some of the cream and then topped with a dollop of this carrot cake jam.

Sweet lord was it ever delicious! Just amazing!

Find out my easy method for making Homemade Clotted Cream here and you can read all about Toutons & how to make them here.

It actually was my intention to give bottles of this jam to select people on my Christmas list this year. However, a big family brunch where I taste tested it to rave reviews and a couple of curious friends, actually made the first batch disappear very quickly.

I’ll have to make more if it is to make it to the Holidays. I’ll just be far quieter about it 🙂

For instructions on how to properly bottle jam, I always rely on the Bernardin Guide here.

Like this Carrot Cake Jam recipe?

If you’re looking for other food gift ideas for the Holidays or just lots of seasonal recipe suggestions for both cooking and baking, be sure to browse our Christmas Recipes Category.

You might also like our outstandingly delicious recipe for reduced sugar Blueberry Lime Jam.

Newfoundland Blueberry Jam with Lime, delicious on fresh scones

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Yield: 6 cups Jam (3 pints)(serving is 1 Tbsp)

Carrot Cake Jam

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Carrot Cake Jam. A differently delicious and easy jam recipe featuring the flours of that perennial dessert favourite, carrot cake.

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Ingredients

• 1/2 cup apple juice
• 3 large carrots, grated (about 2 cups grated grated carrots (packed)
• 2 large pears or apples, diced small
• 2 cups fresh pineapple, diced small
• 1 1/4 cups chopped golden raisins
• 4 tsp cinnamon
• 4 tsp ground ginger
• 2 tsp ground nutmeg
• 1/2 tsp cloves, optional
• 4 cups white sugar (see note below about a lower sugar version)
• 2 cups brown sugar
• 1 pkg powdered pectin, 2 ounces, 57 grams

Instructions

1. Add all of the ingredients EXCEPT the sugars and pectin to a large pot or dutch oven.
2. Simmer on medium low heat for 25 minutes, stirring occasionally.
3. Add the white sugar, brown sugar and pectin all at once and bring to the boil for another just another additional minute or two.
4. The temperature of this mixture should be at least 220 degrees F in order for the pectin to set properly.
5. Ladle the jam into pre-sterilized mason jars, leaving only 1/4 of an inch of space at the top of the jar.
6. Following the bottle manufacturers instructions, add the lids and water bath process for 10 minutes

Notes

For a lower sugar version of this jam I recommend using Bernardin No Sugar Needed Pectin. You can reduce the sugar a lot by following the package instructions.

For instructions on how to properly bottle jam, I always rely on the Bernardin Guide here.

If you like a more mild spice flavoured jam, simply cut the amount of spices used in half.

Find out my easy method for making Homemade Clotted Cream here and you can read all about Toutons & how to make them here.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Bernardin Pectin - Regular
• 
  Bernardin Pectin - No Sugar Needed
• 
  Bernardin Regular Mouth 500ml Mason Jars-Box of 12

Nutrition Information

Yield

98

Serving Size

1 Tbsp
Amount Per Serving Calories 39Sodium 1mgCarbohydrates 10gSugar 9g

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