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Nutrition Facts
Serving Size 1 1/2 pints 374g Recipe makes 6 1/2 pints)
Calories 919
Calories from Fat 2		(0%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 20mg		0%
Potassium 236mg		6%
Total Carbohydrate 237.5g		79%
	Dietary Fiber 3.2g	12%
	Sugars 231.6g
Protein 0.8g		1%
how is this calculated?

Carrot Cake Jam

Recipe #154898 | 1¼ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Dienia B.
Feb 6, 2006

I found this on recipe link from Rochelle. I'm posting per request. Sounds great.

6 1/2 pints (change servings and units)

Ingredients

1 1/2 cups finely grated carrots
1 1/2 cups peeled chopped pears
1 (14 ounce) can crushed pineapple, undrained
3 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
6 1/2 cups sugar
1 (3 ounce) certo liquid pectin

Directions

1
Mix everything BUT sugar and pectin in pan.
2
Bring to a boil.
3
Bring down to a simmer for 20 minutes, stirring every once in while.
4
Add pectin and bring to a boil.
5
Add sugar bring to a rolling boil.
6
Take off heat.
7
Fill hot sterile jars.
8
Put lids on.
9
Water bath for 10 minutes.

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Featured Reviews for This Recipe

From: Chef #1342566

On Aug 5, 2009

wow!! This is great. It tastes just like carrot cake. I am always looking for new and different jam and jelly recipes! Fantastic!

1 person found this review helpful

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From: sep_thr33

On Sep 29, 2009

My mom made this about two weeks ago. A little on the sweet side, but DELICIOUS!!! We mix it with cream cheese and spread it on whole wheat crackers!! Yummy! :P

1 person found this review helpful

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From: DiB's

On Aug 13, 2009

I used the recipe in the Ball Blue Book of Canning (the new one-400 recipes-canner heaven!). The only difference is the pectin. They called for powdered so that's what I went with. I also used the optional 1/4 cup finely chopped pecans(after adding pectin boil hard 1 minute, add nuts. Add sugar, boil hard for 1 minute, skim off foam). It's a sweet jam with a lovely light amber color. It is also very YUMMY! I'm going to gift the jars this Christmas, which means I have to hide them from myself for a few more months. Thanks for posting your recipe! I'm always glad when a jam has both pectin options. Di