Carrot Jam
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
30
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Calories
70 kcal
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Course
Condiments
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Cuisine
American, Middle Eastern, British
Carrot Jam
Description
Carrot Jam begins with peeling, cooking, and pureeing fresh carrots to achieve a soft, smooth base. After blending, the puree is strained to remove extra moisture, concentrating its flavor and improving thickness. The jam is then made by cooking together a measured portion of this puree with grated raw carrot and a generous amount of granulated sugar to achieve a balance of sweetness and natural carrot flavor. Stirring constantly during boiling prevents scorching and promotes even cooking.
Lemon juice and zest are added after cooking to provide brightness and acidity, enhancing the jam's flavor complexity. Variations include adding warm spices like cinnamon, nutmeg, cloves, or rose water and cardamom for a Persian twist. Adding brandy can impart a Victorian character to the jam.
This jam has a versatile use range, suited for spreading on pancakes, toast, scones, waffles, yogurt, pies, cookies, and oatmeal, complementing both sweet and savory dishes. Proper sterilization of jars and proper sealing ensures up to a year of shelf stability, while refrigeration can preserve opened jars for up to two weeks. The recipe yields about 4 cups, requiring appropriate jar sizes.
When preparing, it is important to sterilize jars and lids carefully by washing, drying in a warm oven, and boiling lids to maintain freshness and safety. The jam offers a unique way to enjoy carrots beyond savory cooking, turning them into a sweet spread with a distinctive flavor profile.
Ingredients
- 1 ½ lb carrots 750g, 26oz
- 2 ⅓ cups granulated sugar 450g
- 2 lemon zest of 1 lemon, juice of 2 lemons, plural
Instructions
- Peel and grate a carrot to total ½ cup (50g) grated. Set aside.
- With the rest of the carrots, peel them and chop into rounds.
- Put in a saucepan and add enough water to just cover them and cook for 10 minutes or until soft, then drain.
- Puree the cooked carrots with a blender or immersion hand blender. If necessary, put the pureed carrots into a fine sieve and push out any excess water.
- Weigh out 2 cups (400g) of the pureed carrot and discard the rest (though it's great to add to soups, stews or mixed with maple syrup and added to porridge).
- Put the carrot puree, grated carrot and sugar into a large saucepan. Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes. Skim if it gets frothy.
- Allow to cool slightly, then stir in the lemon zest and juice.
- Pour into warm, sterilised jars and screw on the lids. Store in a cool, dry place and use within one year.
Notes
- Sterilize jars by washing, rinsing thoroughly, then drying in a 320°F (160°C) oven for 15 minutes before filling.
- Soak jam jar lids in boiling water for a few minutes to sterilize and help with sealing.
- This recipe yields about 4 cups, so prepare enough jars accordingly.
- Add 2 tablespoons brandy with lemon zest for a Victorian-style flavor suited for adult palates.
- For a carrot cake flavor, include ½ teaspoon each of cinnamon, nutmeg, and cloves when cooking the jam.
- To create Persian-style jam, stir in 2 teaspoons rose water and 1 teaspoon ground cardamom near the end and cook low for 5 minutes.
- Refrigerate opened jam in a clean jar for up to 2 weeks; for longer storage, keep in sterilized sealed jars in a cool, dry place up to 12 months.
- Use leftover carrot puree in soups, stews, or mixed with maple syrup on porridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 18g | 6% |
| Sodium | 17mg | 1% |
| Potassium | 89mg | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 4175IU | 84% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 10mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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