4 Reviews of Carrot Cake Jam

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!

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

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

From: Antifreesz

On Nov 15, 2009

I used the powder pectin, added extra cimmamon/less clove and the jam came out wonderful. The 2nd batch I cut the sugar back to 5 cups, added roasted walnuts and dried cranberries-jelled perfect and tasted fantastic!