Carrot Cake Conserve Recipe

Name: Carrot Cake Conserve Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups finely grated peeled carrots; 1 1/2 cups finely diced peeled and cored tart apples, such as granny smith; 1 3/4 cups canned crushed pineapple, including juice; 3 tablespoons freshly squeezed lemon juice; 3/4 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup raisins; One (1.75-ounce) package powdered fruit pectin; 6 1/2 cups granulated sugar; 1/2 teaspoon butter; 1/2 cup finely chopped walnuts

Servings: persons

1 1/2 cups finely grated peeled carrots
1 1/2 cups finely diced peeled and cored tart apples, such as granny smith
1 3/4 cups canned crushed pineapple, including juice
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
One (1.75-ounce) package powdered fruit pectin
6 1/2 cups granulated sugar
1/2 teaspoon butter
1/2 cup finely chopped walnuts

1
If you are going to preserve conserve, prepare jars and lids: place 7 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
2
Combine carrots, apples, pineapple, lemon juice, cinnamon, nutmeg, and cloves in large, heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to simmer, cover, and cook 20 minutes, stirring occasionally. Meanwhile, pulse raisins in food processor until finely chopped. Set aside.
3
After 20 minutes, remove pot from heat and stir in pectin until dissolved. Stir in raisins, breaking up clumps with back of spoon. Return pot to heat and bring to boil. Add sugar all at once and return to boil, stirring constantly. Add butter and boil hard for one minute. Remove pot from heat, skim off any foam, and stir in walnuts.
4
Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

1500

kcal

Calories

Fat

364

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups finely grated peeled carrots, 1 1/2 cups finely diced peeled and cored tart apples, such as granny smith, 1 3/4 cups canned crushed pineapple, including juice, 3 tablespoons freshly squeezed lemon juice, and more.

Yes, Carrot Cake Conserve Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!