Spiced Easter Carrot Cake Jam

Finding creative ways to use up all those Easter carrots can feel like a puzzle, especially when your family is tired of eating plain old carrot sticks and carrot cake. After years of trying different recipes, I stumbled upon something that brings together the best of both worlds – a homemade carrot cake jam that tastes just like the classic dessert we all know and love.

This easy-to-make jam combines fresh carrots with warm spices and a hint of vanilla, creating a spread that’s perfect for morning toast, afternoon scones, or even as a filling between cake layers. The best part? You can enjoy the comforting flavors of carrot cake any time of year, without having to turn on the oven.

What Kind of Carrots Should I Use?

Regular orange carrots from your grocery store work perfectly fine for this jam, though you could get creative with rainbow carrots if you want to add some extra color. When picking your carrots, look for ones that are firm and bright, avoiding any that feel rubbery or have soft spots. Fresh carrots will give you the best flavor and texture, but if your carrots have been hanging out in the fridge for a while, they’ll still work great as long as they’re not dried out or spoiled. For the best results, use the large holes on your box grater to shred the carrots – this will help them cook down evenly and create that perfect jammy texture.

Options for Substitutions

This jam recipe is pretty flexible and allows for several ingredient swaps:

• Apple juice: You can swap apple juice with pineapple juice or white grape juice. Even orange juice works, though it will add a slight citrus note to your jam.
• Pears/apples: These fruits are interchangeable in the recipe – use what you have on hand. Just make sure they’re firm and not overripe.
• Fresh pineapple: Canned pineapple works just fine here – just drain it well and use the same amount. Just avoid crushed pineapple as it’s too small.
• Golden raisins: Regular dark raisins work perfectly well, or you could try dried cranberries for a different twist. Just chop them the same way.
• Spices: Feel free to adjust the spices to your taste. If you’re missing one, you can leave it out or use pumpkin pie spice as a substitute for all the spices (use 3 tablespoons total).
• Pectin: This is one ingredient you shouldn’t skip, but you can use liquid pectin instead – use 2 pouches (6 oz total). Note that liquid pectin is added at a different time, so add it at the very end of cooking.

Watch Out for These Mistakes While Cooking

The biggest challenge when making carrot cake jam is achieving the right consistency – using too little pectin or not cooking it long enough can result in runny jam that won’t set properly. To test if your jam is ready, place a small plate in the freezer, then drop a spoonful of hot jam on it – if it wrinkles when pushed with your finger after 30 seconds, it’s done. Another common mistake is not chopping the carrots finely enough, which can lead to stringy jam – make sure to shred them using the finest setting on your grater or food processor for the best texture. For perfect results, don’t skip macerating the fruit mixture with sugar for at least 15 minutes before cooking, as this helps draw out natural pectin and creates a better set. Remember to leave proper headspace when filling your jars (about 1/4 inch) to ensure a good seal, and always wipe the rims clean before adding the lids to prevent seal failure during processing.

What to Serve With Carrot Cake Jam?

This sweet and spiced jam is incredibly good spread on warm toast, English muffins, or freshly baked scones for breakfast. Since it has all the flavors of carrot cake, it pairs really well with cream cheese – try spreading a layer of cream cheese on your bread first, then top it with the jam. For a quick appetizer idea, you can spoon it over a block of cream cheese and serve it with butter crackers or graham crackers. It’s also really nice stirred into plain yogurt or oatmeal for a morning treat that tastes like dessert!

Storage Instructions

Preserve: If you’ve properly canned this carrot cake jam using sterilized jars and a water bath method, your sealed jars will keep for up to 18 months in a cool, dark pantry or cabinet. Once you open a jar, though, make sure to keep it in the fridge.

Refrigerate: After opening a jar of this tasty jam, pop it in the fridge where it’ll stay good for about 3-4 weeks. The sugar acts as a natural preservative, but keeping it cold helps maintain its fresh flavor and prevents any unwanted mold growth.

Gift: This jam makes wonderful gifts! Just add a cute label with the date it was made and storage instructions. For best results, tell your friends to use it within a year of the making date, and to refrigerate after opening.

Preparation Time	10-15 minutes
Cooking Time	35-40 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 10-15 g
• Fat: 5-10 g
• Carbohydrates: 870-950 g

Ingredients

• 1/2 cup apple juice
• 3 large carrots, shredded (approximately 2 packed cups)
• 2 large pears or apples, chopped into small pieces
• 2 cups fresh pineapple, diced into small pieces
• 1 1/4 cups golden raisins, chopped
• 4 teaspoons cinnamon
• 4 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1/2 teaspoon optional cloves
• 4 cups granulated sugar (note for a lower sugar option provided separately)
• 2 cups packed brown sugar
• 1 package powdered pectin (2 ounces or 57 grams)

Step 1: Prepare and Simmer the Ingredients

Begin by adding all of the ingredients, except for the sugars and pectin, to a large pot or Dutch oven.

Place the pot over medium-low heat and let it simmer for 25 minutes.

Stir occasionally to ensure even cooking and to prevent the ingredients from sticking to the bottom of the pot.

Step 2: Incorporate Sugars and Pectin

After the initial simmering, add the white sugar, brown sugar, and pectin to the pot all at once.

Stir the mixture to combine and bring it to a boil.

Allow it to boil for just another additional minute or two.

It’s crucial that the temperature reaches at least 220 degrees F to ensure the pectin sets properly, giving the jam its desired consistency.

Step 3: Fill and Seal the Mason Jars

Carefully ladle the hot jam into pre-sterilized mason jars, leaving about 1/4 inch of space at the top of each jar.

Follow the bottle manufacturer’s instructions to add the lids securely.

To ensure a proper seal and preserve the jam, process the jars in a water bath for 10 minutes.

Step 4: Cool and Store

After water bath processing, remove the jars and allow them to cool at room temperature.

Once cooled, check the seals before storing the jars in a cool, dark place.

Enjoy your homemade jam on toast, pastries, or as a sweet addition to your favorite recipes!