For anyone wishing to try making jam for the first time, this is a very simple recipe. The jars are processed in a water bath canner, simply meaning that you place the jars, with the lids and rings attached, in a pot of water that covers the top of the jars by at least 1/2″ or more of water and boil for the prescribed amount of time. No pressure canner needed! The ingredient list is short and it’s common items most of us have in our spice cabinet already. The jam makes a fairly small batch so you don’t have to buy a lot of fruit and if it fails (though it probably will not), you haven’t lost a lot.
Toast & Jam
This would make a fantastic item to go into a gift basket full of homemade goodies for any occasion.
This recipe is all over the internet so I have no idea who initially came up with the recipe so I cannot give credit.
19 half pints of jam
I made a double batch and it’s delicious . . though I wouldn’t say it tastes like carrot cake, or even carrots. Vince thought it tasted like apples.
Ingredients
Ingredients:
1-1/2 cups grated/shredded carrots
1-1/2 cups finely chopped, peeled pears
1 – 20 oz. can crushed pineapple, in juice, undrained
3 T. lemon juice
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
6-1/2 cups sugar
1 package pectin
Simmering
Instructions:
- Place carrots, pears, pineapple, cinnamon, cloves, nutmeg and lemon juice in a large pot. I like to use a Dutch Oven. It gets to boiling and you need to stir it so have plenty of room so you don’t have to worry about it boiling over.
- Bring to a boil, stirring constantly. Reduce heat to low. Cover and continue cooking for 15 minutes, until pears are tender, stirring occasionally.
- Remove from heat. Stir in pectin. Return to a boil, stirring constantly.
- Stir in sugar. Continue stirring. Bring to a boil and boil continuously for one full minute.
- Ladle into clean, sterilized half pint jars. Using proper canning techniques, attach the lids and rings.
- Place in water bath canner. If not using a canner, place something in the bottom so that the jars are not sitting on the bottom of the pot. You might place them on jar rings or any kind of rack to keep them off the bottom of the pot. Be sure water is at least 1/2″ above the tops of the jars.
- Bring water to a boil and boil for 6 minutes. Remove jars to a cooling rack and allow to cool.
Debbie Rhodes says
smells good!!!!!!! in my own imagination..
Melissa G says
I made Carrot Cake Jam from the Ball book of home preserves and it was the same or very, very similar to this. I gave it as gifts at Christmas. Everyone loved it! Yes, it was an easy canning project.
After years of not canning, reading your blog motivated me to do it again. I am loving it.
Marsha says
Mother had a similar recipe using only pears and pineapple we loved it on pancakes in the morning. Thanks for the memory.
Diana Stewart says
Have not made jam in a long time but I will make this. Thanks for the recipe.
Bev/mo says
It sounded fabulous until you said it didn’t t taste like carrot cake!! What is better than carrot cake??!! I may have to try this tho…thanks for posting the recipe.
Diana says
We found an organic farm this summer and bought their u-pick grapes (red,concord and champagne). We steamed them to get the juice out of them-using the Ball Canning Guide and made some of the very best jelly we have ever made.
Will try your recipe this canning season along with the rest of the items for jelly. thank you !!!!
Joan in NE says
Sent this to my DS. He is always trying something new. I also printed this off and will use some of my carrots to try it out. It sounds yummy.
Jane says
Yummmm, I’ve never made jam but this looks easy enough to try!
Donna F says
That sounds good but do you end up biting into carrots on your toast? I may have to try it. I wish I could get my hands on some mayhaw. Mayhaw jelly is my favorite!
gardenpat says
I got several ripe pears for 35 cents/pound and so I made 18 jars of this a few weeks ago and have given a few out to friends as well! Everyone loves it!
Dora, the quilter says
I’d forgotten how my mother used to can jams and preserves that way sometimes. I’m sure I’d love this since it has pears in it. Will have to try it soon.
Susan says
Now that’s one I never heard of! I might try it when I run out of last year’s peach and blackberry and concord grape.
Erin says
I made this jam the other night, it was my first foray into making jam OR canning and it was SO EASY! And so fun! I gave away jars as gifts for mother’s day and it was a big hit. Thanks for sharing Judy.