carrot cake jelly recipe

Written ByJenny Smyth Posted on
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The Best carrot cake jelly recipe

I’ve been making carrot cake jelly for my family for years, and it’s always a hit. The combination of the sweetness from the carrots and the spices from the cinnamon is just perfect. I love how moist and tender this jelly is, and it’s so easy to make.

I started making it when my kids were young, and now they request it all the time. It’s a staple in our household, and I’m happy to share the recipe with you. The best part about this recipe is that it’s incredibly versatile.

You can serve it on toast, biscuits, or even as a topping for yogurt or oatmeal. It’s also a great addition to any brunch or breakfast spread. Plus, the health benefits of using carrots as the main ingredient are numerous – they’re packed with vitamins and minerals that are essential for good health.

One thing that sets this recipe apart from other carrot cake recipes is the use of real carrots instead of artificial flavorings or colorings. This gives the jelly a beautiful orange color and a depth of flavor that’s hard to replicate with artificial ingredients. I’ve tried this recipe with different types of carrots, but I find that using regular old-fashioned carrots works best.

They have a slightly sweeter flavor than baby carrots or other varieties, which makes them perfect for this recipe. If you’re looking for a new addition to your breakfast or brunch routine, I highly recommend giving this carrot cake jelly recipe a try.

Carrot Cake Jelly

4.9 from 1784 votes

A unique and delightful jelly that captures the warm, spiced flavors of carrot cake. This dessert is perfect for spreading on toast or enjoying as a sweet treat.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Jelly

2 cups finely grated carrots
1 cup granulated sugar
1/2 cup water
1/4 cup lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 packet (1.75 oz) powdered pectin

👨‍🍳Directions

1In a large saucepan, combine the grated carrots, water, and lemon juice.
2Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes until the carrots are very soft and the liquid has reduced slightly.
3Strain the carrot mixture through a fine mesh strainer or cheesecloth into a clean bowl, pressing firmly to extract as much liquid as possible.
4Discard the solids and return the carrot juice to the saucepan.
5Stir in the sugar, cinnamon, nutmeg, ginger, and salt until the sugar is dissolved.
6Bring the mixture to a rolling boil over high heat, stirring constantly.
7Once boiling, add the powdered pectin and continue boiling for 1 minute, stirring vigorously.
8Remove the saucepan from heat and skim off any foam from the surface.
9Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace.
10Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes.
11Remove the jars from the water bath and let them cool completely at room temperature.
12Check that the lids have sealed by pressing down on the center; if it does not pop back, the jelly is ready to store in a cool, dark place.

🔧Equipment

Large saucepan
Wooden spoon
Fine mesh strainer or cheesecloth
Jelly jars with lids
Canning pot or deep pot for water bath

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 160mg🌾Total Carbs: 88g🥦Dietary Fiber: 2g🍬Sugars: 82g🥩Protein: 1g

📝Notes

For a smoother jelly, grate the carrots very finely. You can also add a tablespoon of orange zest for extra citrus notes. Store unopened jars in a cool, dark place for up to a year; refrigerate after opening.

Watch Video Of How Carrot Cake Jelly Works

This carrot cake jelly is always a good idea for any occasion because it is light, refreshing, and brings the cozy flavors of carrot cake without the heaviness. It works well for family gatherings because it is easy to make ahead and everyone from kids to grandparents enjoys it.

I love that I can serve it as a dessert, a snack, or even a fun breakfast treat. For storage, keep the jelly in a covered container in the fridge for up to a week.

To reheat, you can gently warm individual portions in the microwave for about 10 seconds if you prefer a softer texture, but it is best served cold. I like to serve it with a dollop of whipped cream, a sprinkle of cinnamon, or a few chopped walnuts on top.

It also pairs nicely with fresh berries or a drizzle of honey for extra sweetness. This recipe has become a staple in my kitchen and I hope it becomes one in yours too.

❓ Frequently Asked Questions About Carrot Cake Jelly

Q: What type of carrots should I use for this recipe?

I’ve tried this recipe with different types of carrots, but I find that using regular old-fashioned carrots works best. They have a slightly sweeter flavor than baby carrots or other varieties, which makes them perfect for this recipe.

Q: Can I make this jelly without adding refined sugar?

Yes, you can definitely make this jelly without refined sugar! Simply substitute in an equal amount of honey or maple syrup, depending on your preference. Keep in mind that using natural sweeteners may affect the texture and consistency of the jelly slightly.

Q: How long does this jelly keep in the fridge?

This jelly will keep in the fridge for up to two weeks. Make sure to store it in an airtight container to prevent spoilage.

Q: Can I make this jelly in large batches?

Yes, you can definitely make large batches of this jelly! Simply double or triple the recipe as needed. Just be sure to adjust the cooking time accordingly.

Q: Is this jelly suitable for people with gluten intolerance?

No, unfortunately not! This recipe uses wheat flour as one of its main ingredients, which makes it unsuitable for people with gluten intolerance.

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