Wednesday, October 9, 2013

Carrot Cake Preserves

This week there was not time to make my recipe in advance,which means,there are no step by step photos.  Sorry about that,if you are new to canning,you can go here for the basics of canning,or if you  just need a little refresher.                                                                                                                                            Are you ready for another canning recipe?  I have a real treat in store for you today!

 Carrot Cake Preserves with cream cheese on toasted homemade bread.


  • 7 half pint canning jars(Mason,Kerr,Ball,your choice)
  • basic canning equipment 
  • large stockpot

Ingredients needed for this recipe:

  • 2 cups finely shredded carrots (4 medium sized)
  • 1 15-ounce can crushed pineapple (packed in juice,undrained)
  • 1 medium sized pear of your choice (peeled & chopped)
  • 2 Tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1.75-ounce package regular powdered fruit pectin
  • 4 cups granulated sugar
  • 2 cups packed brown sugar
  • 1/4 cup coconut flakes or raisins,or both (optional)
  • 1 teaspoon vanilla extract

In a 6-8 quart stockpot combine carrots,pineapple,pear,lemon juice,cinnamon,and nutmeg.  Bring to a boil stirring constantly;reduce heat.  Simmer,covered for 20 minutes,stirring frequently.  When 20 minutes has elapsed,remove from heat.  Sprinkle powdered pectin over mixture;stir until it has dissolved completely.

Return to heat,and bring mixture to boiling,stirring constantly.  Add granulated and brown sugars.  Return to a full rolling boil,stirring constantly.  Boil hard for 1 minute,again stirring constantly.  Remove from heat.  Quickly skim off any foam with a metal spoon.  Stir in the coconut and or raisins(if using) and vanilla extract.

Ladle hot preserves into hot sterilized half pint jars,leaving 1/4 inch headspace.  Wipe jar rims,adjust lids and rings.

Process jars in a water bath canner for 10 minutes (remember to check the time for your altitude,it was 25 minutes for mine).  Start the timer when water has returned to a full rolling boil.  After processing time has elapsed,remove jars from canner;place in a draft free place to cool.

*Makes 7 half pints*

~ TIP ~  Finely chopped fruit stays suspended better than coarsely chopped fruit.  A sweet way to keep the fruit evenly distributed is,to turn the jars about every half hour for a couple hours. (this is not a necessity,so you can skip it if you want)


Be sure to check out my current Giveaway for a chance to win one of three patterns!!!


  1. Mmmmmm.....I can feel the pounds mounding around my hips, but it sounds so delish I think it would be worth it!

  2. Oh my, that looks mouth watering! In fact I'm drooling over here! :))) Thank you for the recipe CeLynn!

  3. Good Evening CeLynn, This sounds fabulous.... Carrot Cake preserve. I have never heard of this, but I have to tell you I like the sound of it. I am going to add this to my list of preserves which I make. The only thing I need to buy is powdered fruit pectin. Then it will be onwards and upwards!
    Best Wishes to you.

  4. sounds yummy i think i may have to try it


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