Easy Carrot Cake Jam Recipe (Water Bath Canning)

Last updated on December 31st, 2025 at 02:03 am

If you’ve ever wished you could eat carrot cake for breakfast, but thought that was too indulgent, well, here’s your breakfast loophole. This carrot cake jam recipe brings all the cozy, nostalgic flavors of a classic dessert we all love in a delicious jam that is shelf-stable and perfect for gifting. Grated carrots, fresh pineapple, brown sugar, cinnamon, and vanilla come together to create a rich, spiced spread that tastes like dessert in a jar. It is a simple homemade jam that does not require pectin, just a heavy pot, a few pantry staples, and a little patience while your kitchen fills with that warm aroma that smells like the holidays. The result is a jar of carrot cake jam so good you will want to hide it in a dark place in your pantry to keep it all to yourself.

From My Kitchen to Yours: Tested and Approved Recipes

Running Hollis Homestead means our kitchen is rarely quiet. Between growing, harvesting, and preserving food from our one-acre homestead, I have spent years testing and refining canning recipes that are simple, safe, and full of flavor. Every batch of jam or jelly that makes it to our shelves has been made right here in my own kitchen, using real ingredients and time-tested methods. This carrot cake jam recipe is one of my personal favorites because it captures the taste of a homemade dessert in a jar. If you are new to canning, you can learn more about my process and background on my About Me page. For more delicious ways to stock your pantry, try my Cranberry Juice and Concentrate, Canning Fresh Green Beans recipe, recipes includes full instructions and step-by-step details so you can confidently fill your pantry with the best quality homemade food all year long.

Preparing The Canning Jars

Like every canning project, success starts with good prep. Gather your half-pint canning jars, lids, and rings, and wash jars in hot, soapy water. Warm them in the canner or use your dishwasher’s sanitize cycle. Keep a small pot of hot water ready for your lids and rings. They do not need to boil; just stay warm until you are ready to use them. Set a clean kitchen towel on the counter as your landing pad for the filled jars to cool upright after processing.

Ingredients

Yield: About 5 half-pint jars

• 2 cups finely grated carrots (3–4 medium)
• 2 cups grated tart apples (Granny Smith or similar)
• 1 (20-oz) can crushed pineapple with juice
• 3 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 2 tablespoon lemon juice
• 1 teaspoon pure vanilla extract 
• ½ cup raisins
• ½ cup chopped pecan or walnuts

Making the Carrot Cake Jam

In a large heavy pot, combine carrots, grated tart apples, and fresh pineapple or canned crushed pineapple with juice. Add cinnamon, nutmeg, and cloves, then bring the carrot mixture to a simmer over medium to high heat. Let it cook for about 20 minutes, stirring often, until the carrots are tender and the mixture starts to thicken.

Next, add the sugar, both white and brown sugar, about ½ of a cup at a time, whisking to dissolve as you go to avoid clumping. Turn the heat up and bring the jam to a full rolling boil. You will know you are there when stirring no longer calms the bubbling. Keep it boiling for 20 to 25 minutes, stirring often so it does not scorch. The mixture should reduce and look glossy. Stir in the lemon juice and vanilla extract, then let it simmer another 5 minutes. To test the set, spoon a bit of hot jam onto a cold plate and push it gently. If it wrinkles slightly, it is ready. Fold in raisins and chopped nuts if you want the real carrot cake experience.

Canning Instructions

Get ready to fill your jars. Set up a boiling water canner or water bath canner with the rack inside and the canner lid nearby. The water should cover the jars by at least an inch of water. Keep the canner hot but not boiling while you fill the jars.

Using a ladle and funnel, ladle jam into hot jars leaving ¼ inch headspace between the jam and the top of jar. Slide a nonmetallic spatula along the inside to remove air bubbles. Wipe jar rim with a damp towel to ensure a clean seal. Place jars with lids and rings tightened fingertip tight into the canner.

Make sure the jars are covered by at least one inch of water, then cover with the canner lid. Bring to a steady boil and process jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars rest for 5 minutes before carefully lifting them out. Cool upright on a kitchen towel for 12 to 24 hours. After they are cool, check jar seals. Any lids that flex up and down should be refrigerated and eaten first. Remove the rings, label the jars, and store jars in a dark place for up to 18 months.

Serving and Storage

This jam is wonderful on warm English muffins or bagels with a spread of cream cheese. It is also delicious spooned over yogurt, swirled into oatmeal, or used between cake layers. For a quick option, you can make this as a carrot cake freezer jam. Skip the hot water bath, cool completely, and freeze in sterilized jars. But if you want a shelf stable version, the hot water bath method is the best way to go.

A Few Notes from My Kitchen

There is something magical about transforming simple carrots and pineapple into a delicious jam. Whether you are a seasoned canner or just exploring new recipes, this full recipe is simple, rewarding, and guaranteed to impress. Follow the full instructions carefully, use the best quality ingredients, and you will have a homemade jam that tastes as good as it looks. When your jam jars are cooling on the kitchen towel, it feels like you have truly put a bit of sunshine in the right place, your pantry shelves.