This Carrot Cake Jam recipe is the perfect blend of warm spices, sweet carrots, pineapple, and apples. It’s like spreading a bite of carrot cake onto your toast! Perfect with cream cheese on bagels or as a sweet sandwich spread.
Carrot Cake Jam is a cozy fusion of shredded carrots, crushed pineapple, tart apples, warm cinnamon, and nutmeg, all simmered together to create the ultimate fruit jam.
This first thing I made after whipping up a batch is Smoked Cream Cheese topped with a huge serving of jam. I sprinkled it was a mix of cinnamon and sugar and served it with Ritz Crackers. It will be an Easter Brunch specialty for years to come. You can also bake it – no smoking required.
As written, this jam recipe yields approximately 24 oz. It can be doubled or halved without any ratio edits.
Ingredients
Here are the basic ingredients to make this Carrot Cake Jam recipe. See the recipe card below for the full list.
- Carrots – Freshly grated carrots work best.
- Crushed Pineapple – Canned pineapple with juice adds sweetness and texture. Use any leftover pineapple to make Pineapple Dump Cake.
- Apples – Tart apples like Granny Smith balance the sweetness.
- White Sugar – Adds sweetness and helps thicken the jam.
- Lemon Juice – Provides the acidity needed for safe preservation and enhances flavor.
- Spices – Ground cinnamon, nutmeg, ginger, and a pinch of cloves give it that signature carrot cake flavor.
- Pectin – Helps the jam gel properly. Certo and Ball are both great brands. I used powdered pectin when testing this recipe for carrot cake jam.
Optional Ingredients – to make it even more traditional, add in shredded coconut, chopped nuts or even golden raisins.
How to Make Carrot Cake Jam
Here’s a general overview for making this homemade jam. See the recipe card below for full instructions.
Step 1 – Cook the carrots, fruit, spices and nuts (if using) until the fruit is soft.
Step 2 – Add the pectin and sugar and boil away.
Jar The Jam – Ladle or pour the hot jam into sterilized jars and store.
Cream Cheese and Jam
As mentioned, I highly recommend using this to make a cream cheese and jam dip. It’s the perfect appetizer for holidays! There are only a few steps to make it:
Pre-heat the Grill or Oven – Pre-heat the grill or oven to 225° F.
Make the Cinnamon Sugar – Mix together 1 tbsp of white sugar with 1 tsp of cinnamon. Coat all sides of the block of cream cheese and transfer it to a small skillet.
Cook the Cream Cheese – Place the skillet on the grill and cook for 30 minutes. The cream cheese should be soft and warm throughout.
Top With The Jam – Top with about 1 cup of carrot cake jam, close the lid/door, and cook for a final 5 minutes.
Serve – serve with ritz crackers, bread slices, graham crackers and enjoy.
Uses For This Carrot Cake Jam Recipe
While it’s incredible slathered on toast or English muffins, there are so many more ways to use this unique fruit jam:
- Cream Cheese Spread – Pour over softened cream cheese and serve with Ritz crackers, or graham crackers. It’s the most popular way to serve Pepper Jelly too.
- Captain Rodney’s Dip – use it in place of the red pepper jelly.
- Gift Baskets – Add to brunch-themed gift sets with scones, tea, and a jam spoon.
- Yogurt or Oatmeal Topper – A spoonful adds cozy fall flavor.
- Dessert Glaze – Brush on cakes or muffins for a shiny, flavorful finish.
- Sandwich Spread – Pair with nut butter or even layer on a turkey sandwich for a sweet contrast.
Jam-Making Tips
Here are a few tips to keep in mind when making carrot cake jam:
- Pectin – Different brands can affect set time. I utilized powdered pectin for this recipe and it sets perfectly.
- Pan Size – Use a large saucepan or Dutch oven to prevent boil-overs.
- Texture – Don’t over-puree the ingredients or you’ll lose that classic “carrot cake” texture and it won’t set properly.
- Quantity – This recipe yields about 3 half-pint (8 oz) jars.
How Long Does It Take to Set
Like many jams, Carrot Cake Jam will fully set after 12–24 hours in the refrigerator. If it hasn’t set after a full day, don’t worry—see the troubleshooting tips below.
Troubleshooting
Why didn’t my jam set? There are a few reasons jam doesn’t gel: improper boiling time, expired pectin, or too much liquid.
- Re-boil Method – Return the jam to the pot. Add 1–2 tablespoons of lemon juice and boil for 5–7 minutes. Test again for setting.
- Use as a Sauce – Even if it doesn’t fully set, this jam is amazing as a glaze or dessert topping.
Storage
Refrigerator – Skip canning and refrigerate for up to 2 months. Use within 3 weeks of opening.
Canning – Process jars in a hot water bath for 10 minutes. Cool, check seals, and store in a cool, dark place for up to a year.
Freezing – Leave ½ inch headspace in freezer-safe jars. Thaw in the fridge before using.
Important Tips: Always let jam cool before sealing and refrigerating. And don’t forget to use sterilized jars to prevent spoilage!
Carrot Cake Jam
This Carrot Cake Jam recipe is the perfect blend of warm spices, sweet carrots, pineapple, and apples. It’s like spreading a bite of carrot cake onto your toast! Perfect with cream cheese on bagels or as a sweet sandwich spread.
Servings: 24 oz
Calories: 122kcal
Cost: $10
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Ingredients
- 10 oz crushed pineapple
- ¾ cups grated carrots
- ¾ cups finely diced apples
- 1½ tbsp lemon juice
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- 3 tbsp classic pectin
- 3¼ cups sugar
OPTIONAL INGREDIENTS
- ½-1 cup chopped walnuts or pecans
- ¼-½ cup chopped shredded coconut
Instructions
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In a large saucepan or dutch oven, add the carrots, apples, lemon juice, spices, nuts and coconut (if using). Bring to a boil and reduce heat to a simmer. Simmer for 15 minutes, or until the fruit is soft. Stir occasionally.
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Remove from the heat. Whisk in pectin until it is fully incorporated. Return the saucepan to the burner over high heat. Bring to a rapid roiling boil, stirring constantly. (*Note 1)
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Add the sugar and bring the mixture back to a rapid rolling boil, stirring constantly. Boil for one minute and remove from the heat.
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Transfer the jam mixture to sterilized mason jars and let cool to room temperature. Cover and refrigerate for 24 hours to set.
CREAM CHEESE AND CARROT CAKE JAM
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Pre-heat the grill or oven to 225° F.
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In a small bowl, mix together 1 tbsp of white sugar and 1 tsp of cinnamon. Coat all sides of the cream cheese with cinnamon sugar mixture and transfer to a small skillet.
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Transfer the skillet to the oven or grill and cook for approx. 30 minutes, or until soft.
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Top with 1 cup of carrot cake jam and cook for a final 5 minutes.
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Serve with ritz crackers, bread slices, or graham crackers and enjoy.
Notes
Note 1 –Don’t skip on the fast rolling boiling steps as the pectin won’t active creating runny jam.
Nutrition
Calories: 122kcal | Carbohydrates: 32g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 7mg | Potassium: 34mg | Fiber: 1g | Sugar: 29g | Vitamin A: 677IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.1mg
