When I am making all my pineapple butters and jams, I typically make a double batch of this Carrot Cake Jam. It is perfect because not only are pineapples on sale and in season but so are my carrots. This jam is so different, sweet and delicious on our homemade flaky biscuits, it just can’t be beat with any other store bought jams or jellies.
This is a family and friend favorite around here. This jam does not last very long around this homestead. My daughter always requests it when we start to run out. So I typically make several batches throughout the year.
This canning recipe is adapted from Ball’s Fresh Preserving website 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 Jam.
This is a water bath canning recipe. It is only the recipe and this post is not detailed in how to water bath can. Please familiarize yourself with instruction on the proper and safe methods for home preservation. If you do not can this recipe, please cover and store it in the refrigerator.
- 3 cups carrots, grated (about 2 carrots)
- 3 cups apple or pear, shredded or grated
- 4 cups pineapple, minced (about 1 whole pineapple)
- 6 tbsp lemon juice
- 2 tsp cinnamon
- 1/2 tsp apple pie spice
- 12 tbsp pectin
- 13 cups white sugar
- 1 cup flaked coconut
- 1 tsp. vanilla extract
- Prep all water bath canning equipment, mason jars, lids, and rings.
- Clean and grate carrots and apples. Finely chop pineapple.
- In a large stock pot, add carrots, apples, pineapple, lemon juice, and all spices together.
- Bring pot to a rolling boiling on high heat for about 20 minutes. Stir often to eliminate scorching.
- Remove from heat and stir in pectin. Bring back to heat and return to a boil.
- Add all sugar, coconut, and vanilla extract and stir to dissolve. Bring back to a boil for one more minute.
- Ladle into clean mason jars leaving a 1/4 inch headspace and process in water bath canner for 10 minutes.