Carrot Cake Jam (Water-Bath Canning Recipe)
Do you love carrot cake? This simple canning recipe for carrot cake jam packs the fall flavors of this classic spice cake into a sweet gourmet spread. This water-bath canning recipe is based on a safe, tested recipe from Ball with only safe-canning practice-approved modifications from the original recipe, so you can can with confidence!This bright-tasting and colorful preserve is rich with vanilla and spices, and will transform your breakfast toast into an indulgent treat.
Equipment
- glass canning jars, rings, and new lids
- jar lifters or tongs or jar rack with handles
Ingredients
- 1¾ cups canned pineapple (crushed or finely chopped) do not drain, add juice
- 1½ cups carrots, peeled, washed, and finely grated
- 1½ cups pears, peeled, cored, and chopped
- 3 tbsp lemon juice bottled, not fresh
- 1 tsp vanilla paste can sub 1 tbsp vanilla extract
- 1 tsp cinnamon, ground
- ½ tsp nutmeg, ground fresh grated if available
- ½ tsp cloves, ground
- ½ tsp allspice, ground
- ½ tsp sea salt
- 6 tbsp powdered pectin
- 6½ cups sugar
Instructions
Prepare the Jars and Water-Bath Canner
- Fill water-bath canner or large stockpot with water, canning rack, and clean half-pint or pint canning jars and bring up to a boil, then keep hot until the jam is ready. Wash new metal lids and undented jar rings in hot soapy water and keep warm, but do not boil lids.
Prepare the Jam
- Combine all ingredients except vanilla, pectin, and sugar in a large 6-8 quart jam pot or saucepan with a heavy bottom. Stir well to combine all ingredients.
- Place pan over medium-high to high heat and bring to a boil, stirring often. When mixture comes to a boil, reduce heat to medium, cover, and boil for 20 minutes. Stir occasionally and adjust heat if it shows any signs of scorching.
- Remove pot from the heat and whisk in pectin until the powder is fully dissolved. Add vanilla, whisk again, and return to heat.
- Bring mixture back up to a full rolling boil over high heat. Stir frequently, and when the boil can not be stirred back down, add the sugar all at once.
- Stirring constantly, return the jam to a full rolling boil, and boil hard for one minute. Remove from heat and skim any foam on top if necessary.
Water-Bath Canning Instructions
- Protect your work surface- I like to use a baking sheet pan lined with an old kitchen towel. Remove your canning jars from the canner (carefully, with tongs or jar lifters, tilting them out of the hot water) just before filling and place them on the sheet pan or counter lined with a towel- this helps protect them from temperature shocks and also makes for easier clean-up!
- Using a jar funnel if you have one, ladle the hot carrot cake jam into the hot jars. Leave between ¼-½" of headspace at the top of the jars (slightly more if you are using reusable-style lids with gaskets like Weck or Tattler).
- Debubble the jars with a thin spatula, spoon, or debubbling tool, and wipe the tops of the jars with a clean paper towel or lint-free cloth that has been dipped in hot water or vinegar.
- Place the canning lids on the clean jar tops and screw down the rings- don't overtighten, just snug. Using your jar lifter, tongs, or the canning jar rack, carefully place the hot filled jars in the hot canner.
- Make sure you have adequate water covering the jars (at least 2" over the tops of the jars). Top up with water from a hot kettle if needed.
- Start the timer for your water bath after the water is at a rolling boil and all jars are in the canner. Process for 10 minutes (adjust for altitude if applicable) and then turn off the heat. Remove jars from the canner after 5 minutes, and place back on the towel-covered sheet pan or counter (put down a fresh towel if you spilled while filling the jars).
- Leave jars to cool slowly in a draft-free place. Do not touch rings until the jars are completely cool and sealed and do not stack jars.
- After jars are cooled and seals are set (I leave them at least overnight but no more than 24 hours), check that all jars are sealed, carefully wash jars, label them, and remove rings before storing.
- Sealed jars with metal lids will not flex when the seal is pressed, and the lid has a firm vacuum seal with the jar. Any jars that did not seal can be reprocessed the same day with new lids (check the jar tops again for chips and the ring for dents), or immediately refrigerated and used first.
Tried this recipe?Let us know how it was!