Carrot Cake Jam | Canning Recipe | How To Can Carrot Cake Jam

Carrot cake jam from our canning recipe. We'll show you how to make and can your own carrot cake jam, and provide both traditional and rebel recipes for doing so below. This is a great gift jam to share with family and friends for the holidays. Enjoy !

Traditional Carrot Cake Jam Recipe
Yield: 6 half pints

1 cup finely grated peeled carrots
1 1/2 cup finely chopped cored peeled pears
1 3/4 cup chopped pineapple with juice
3 tbs lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
6 tbs classic pectin (equal to one box)
6 1/2 cups white sugar

Combine carrots, pears, pineapple with juice, cinnamon, nutmeg, and cloves in a large saucepan and bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer gently for 20 minutes, stirring occasionally. Remove from heat. Wisk in pectin. Return to a full rolling boil, stirring frequently. Add sugar all at once, stirring constantly. Bring to a rolling (will not stop even when stirred) boil for one full minute. Remove from heat. Remove foam. Can with 1/2" headspace. Process in a water bath canner. 10 min for 1/2 pints, and 12 minutes for pints.

Tripled Rebel Recipe (what you saw us make)
Yield: 27 half pints

6 cups coarsely grated peeled carrots
6 cups coarse chopped peeled pears
3 20 oz cans of crushed pineapple with juice
9 tbs lemon juice
4 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 tsp ground cloves
4 boxes classic pectin
16 cups white sugar
4 1/2 cups brown sugar

Note: In the future, you may well see us can this with a full box of raisins as well if you are interested in trying it before we do.

All other processing instructions would remain the same as in the traditional recipe.

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Song: Turn Up The Watts (TurnUpTheWatts)

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