31 Days of MOO – Day 9 MOO Carrot Cake Jam All the Flavour of Carrot Cake… in a Jar

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The name caught my attention straight away.
Carrot Cake Jam?
I had never heard of it before, but I absolutely love carrot cake — so the idea of capturing those warm, spicy flavours in a jar of jam was too tempting to ignore.
Imagine spreading those flavours on a slice of freshly baked bread or a warm scone straight from the oven.
Of course I had to try it.
And I’m so glad I did.
This jam is delicious — sinfully delicious.
My favourite way to enjoy it is on a warm scone spread with cream cheese and topped with a generous dollop of Carrot Cake Jam. It’s hard to beat.

How to Use Carrot Cake Jam
This jam isn’t just for toast. Try it:
Spread on warm scones with cream cheese
As a filling between layers of butter cake
Topped with cream cheese icing and walnuts
Mixed with cream cheese and sandwiched between shortbread biscuits
Served with afternoon tea
It’s rich, spicy and full of flavour — a little taste of carrot cake whenever you want it.

A Perfect Seasonal Jam
I’m sharing this recipe now because carrots and pears are usually inexpensive this time of year, making it a great budget-friendly jam to make.
Winter is also the perfect time for jam-making. Standing over a bubbling pot isn’t nearly as uncomfortable as it is in the middle of summer.
And if you’re taking part in our Handmade Christmas Challenge, this jam makes a wonderful homemade gift.
It’s something a little different — definitely not the usual raspberry or apricot jam — and people love receiving it.

Ingredients
1½ cups finely grated carrots
1½ cups peeled, diced and cored pears
1¾ cups canned crushed pineapple (including the juice)
3 tablespoons lemon juice
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ cup chopped walnuts (optional)
1 packet Jamsetta
4 cups white sugar
2 cups brown sugar

Method
In a large deep saucepan combine the carrots, pears, pineapple with juice, lemon juice and spices.
Bring the mixture to the boil over high heat, stirring constantly.
Reduce the heat so the fruit simmers gently and cover. Cook for about 20 minutes, stirring occasionally to prevent sticking.
Remove from the heat and whisk in the Jamsetta until dissolved.
Return the mixture to the stove and bring it back to the boil while stirring constantly.
Add both sugars all at once and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Add the chopped walnuts if using.
Remove from heat and skim off any foam.
Ladle the hot jam into hot sterilised jars, leaving about 1 cm headspace. Remove air bubbles and wipe the rims clean before sealing.
For long-term storage, process the jars in a water bath for 10 minutes.
If you skip the water bath, store the jam in the refrigerator and use within a month.

Yield
This recipe makes approximately four 500g jars of jam.

A Note About Jamsetta
Jamsetta is essential for this recipe because pears alone don’t contain enough natural pectin to set the jam properly.
You’ll find Jamsetta in the baking aisle of most supermarkets in a small blue packet.
It costs around $3 and ensures the jam sets perfectly.

This recipe has a few extra steps compared with some jams, but the flavour is absolutely worth the effort.
And once you taste it, you may find it becomes one of your favourite homemade treats.
Another sweet way to Make Our Own and save more.