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Background: Pineapple and carrot as composite ingredients in jam making will improve the nutritional values and general acceptability. Even though these fruit and vegetable are grown in large quantities in Ghana, yet remain unpopular due to their unusual flavour. Combining carrots with pineapple will help create a variety of jams which in the end will offer consumers a range of affordable jam products. The present work aims to determine the nutritional quality and sensory evaluation of blended pineapple-carrot jam at different blending ratios. Methods: Five (5) different jam samples were produced from the following formulations, 100% pineapple (control), 90% pineapple with 20% carrot, 80% pineapple with 20% carrot, 75% pineapple with 25% carrot and 25% carrot with 75% pineapple. The determination of moisture, ash, protein, fat, crude fiber and carbohydrate were carried out using the AOAC method. Twenty trained panelists performed the sensory analysis using a 9 point hedonic scale of the developed jam. The results were statistically analyzed using the SPSS statistics software (Version 17.0). Data were analysed using ANOVA and Duncan's multiple range tests was used to determine significant differences between the samples Result: The results revealed a significant difference (P<0.05) in mean hedonic score between composite jam and control. Proximate analysis of the jam showed moisture (36.87-45.69%), ash (0.60-0.81%), protein (0.31-0.48%), crude fat (5.29-10.67%), crude fibre (0.13-3.85%) and carbohydrate (33.95-49.58%). Pineapple-carrot jam blends at a blending ratio of 75:25 revealed better qualities in terms of aroma, taste, spreadability and overall acceptability. Based on the data gathered from the study, it can be concluded that pineapple-carrot jam has good sensory qualities and can be utilised to make jam and other processed products to add value to the fruit and vegetable. [ABSTRACT FROM AUTHOR]