This carrot cake jam recipe is the perfect blend of warm spices, sweet carrots, pineapple and apples. It’s like taking a bite of a carrot cake on your toast! The bagels are spread with cream cheese and sweet sandwiches, making it perfect.
Carrot cake jam is a cozy fusion of shredded carrots, crushed pineapple, tart apples, warm cinnamon and nutmeg, all simmered together to create the ultimate fruit jam.
This first thing I made after whipping the batch was topped with smoked cream cheese with a huge amount of jam. I was served it with cinnamon and sugar mix and served with litz crackers. I will be specializing in Easter brunch for the next few years. You can also bake it. No smoking is required.
As stated, this jam recipe produces about 24 ounces. Without editing the ratio, it can be doubled or halved.
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The basic ingredients to make this carrot cake jam recipe are as follows: For a complete list, see the recipe cards below.
Carrots – Grated carrots work best. Crushed Pineapple – Juice and canned pineapple adds sweetness and texture. Use the remaining pineapple to make a pineapple dump cake. Apples – Tart apples like Granny Smith balance the sweetness. White Sugar – It adds sweetness and helps to thicken the jam. Lemon Juice – Provides the acidity required for safe storage and enhances flavor. Spices – ground cinnamon, nutmeg, ginger and a cup of cloves give its distinctive carrot cake flavour. Pectin – Helps with jam gel properly. Both Certo and Ball are great brands. When testing this recipe, I used powdered pectin when testing the recipe for carrot cake jam.
Optional Ingredients – To make it even more traditional, add fine coconut, chopped nuts and even golden raisins.
How to make carrot cake jam
Here is a general overview for creating this homemade jam. See the recipe cards below for complete instructions.
Step 1 – Cook the carrots, fruits, spices and nuts (if used) until the fruit is tender.
Step 2 – Add the pectin and sugar and bring to a boil.
Bottle jars – Pour ladle or hot jam into sterile jars and store.
Cream cheese and jam
As mentioned before, I highly recommend using this to make cream cheese and jam dip. Perfect appetizer for your holidays! There are only a few steps to make it:
Preheat the grill or oven – Preheat the grill or oven to 225°F.
Make cinnamon sugar – Mix 1 tablespoon of white sugar and 1 tsp of cinnamon. Coat all sides of the cream cheese block and transfer to a small frying pan.
Cook the cream cheese – Place the pan on the grill and cook for 30 minutes. Cream cheese should be soft and warm.
Top with jam – Carrot cake Top of about 1 cup jam, close the lid/door and cook for the last 5 minutes.
Serve – Enjoy with ritz crackers, slices of bread and graham crackers.
Used in this carrot cake jam recipe
Toast and English muffins have incredible slats, but there are many more ways to use this unique fruit jam.
Cream cheese spread – Pour over softened cream cheese and serve with litz crackers or graham crackers. Pepper jelly is also the most popular way to serve. Captain Rodney’s Dip – Used in place of red chili jelly. Gift Basket – Add to your brunch themed gift set with scones, tea and jam spoons. Yogurt or Oatmeal Toppers – Add a spoonful of cozy autumn flavour. Dessert GL Medicine – Brush cakes and muffins for a sparkling, flavorful finish. Sandwich Spread – Pair with nut butter or layer turkey sandwiches for a sweet contrast.
Jam Making Tips
Here are some tips to keep in mind when making carrot cake jam:
Pectin – Various brands can affect the set times. I used powdered pectin in this recipe and it sets perfectly. Bread Size – Use a large pot or Dutch oven to prevent boiling. Texture – Do not overly pure the material. Otherwise, you lose that classic “carrot cake” texture and it won’t be set properly. Quantity – This recipe produces approximately 3 half pints (8 oz) jars.
How long does it take to set it up?
Like many jams, the carrot cake jam is fully set in the fridge after 12-24 hours. If you haven’t set it in a day, don’t worry. See the troubleshooting tips below.
troubleshooting
Why wasn’t my jam set? There are several reasons why jams don’t gel: inappropriate boiling times, expired pectin, or too many liquids.
Reboil Method – Returns the jam to the pot. Add 1-22 tablespoons of lemon juice and bring to a boil for 5-7 minutes. Test the configuration again. Use as a sauce – even without having to set it completely, this jam is an amazing topping for glazes and desserts.
Storage
Refrigerator – Skip canned food and refrigerate for up to 2 months. It will be used within 3 weeks of opening.
Canned food – Process jars in a hot water bottle for 10 minutes. Keep cool, check the stickers and store in a cool, dark place for up to a year.
Freeze – Leave ½ inch of headspace in the freezer safe jar. Thaw in the fridge before use.
Important tip: Always chill the jam before sealing and refrigerating. Don’t forget to use sterile jars to prevent spoilage!
Carrot cake jam
This carrot cake jam recipe is the perfect blend of warm spices, sweet carrots, pineapple and apples. It’s like taking a bite of a carrot cake on your toast! The bagels are spread with cream cheese and sweet sandwiches, making it perfect.
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Serving: twenty four Oz
calorie: 122kcal
Fee: $10
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Optional ingredients
½-1 cup Chopped walnuts or pecans¼½ cup Chopped coconut
Instructions
Add carrots, apples, lemon juice, spices, nuts and coconuts to a large pot or Dutch oven (if used). Bring it to a boil and reduce heat until heated. Simmer for 15 minutes or until the fruit is tender. Mix it occasionally.
Remove from the heat. Whisk with pectin until fully incorporated. Return the pot to the burner over high heat. It gives a rapidly shaking boil, constantly stirring. (*Note 1)
Add the sugar and return the mixture to a rapid boil and stir constantly. Bring to a boil for 1 minute and remove from the heat.
Transfer the jam mixture to sterile mason jars and allow to cool to room temperature. Cover and refrigerate for 24 hours.
Cream cheese and carrot cake jam
Preheat the grill or oven to 225°F.
In a small bowl, mix 1 tablespoon of white sugar and 1 tsp of cinnamon. Coat all sides of the cream cheese with the cinnamon sugar mixture and transfer to a small skillet.
Transfer the pan to the oven or grill and cook until approximately. 30 minutes or until soft.
Top with 1 cup of carrot cake jam and cook for the last 5 minutes.
Enjoy with litz crackers, slices of bread, or graham crackers.
Note
Note 1 – Do not skip the fast rolling boiling step as the pectin is not active.
nutrition
calorie: 122kcal | carbohydrates: 32g | protein: 0.1g | fat: 0.1g | Saturated fat: 0.01g | Polyunsaturated fat: 0.02g | January Saturated Fat: 0.003g | sodium: 7mg | potassium: 34mg | fiber: 1g | sugar: 29g | Vitamin A: 677iu | Vitamin C: 2mg | calcium: 5mg | iron: 0.1mg
