29/8/22, 23:22 Carrot Jam - Veggie Desserts

Carrot Jam
This delicious Carrot Jam is based on a recipe from 1861, and you
only need 3 simple ingredients and 25 minutes. It's bright, tasty and
super-easy with no unusual equipment needed. It tastes like apricot
jam, but only contains carrots, lemon and sugar. Enjoy carrot
marmalade on toast, yogurt, pancakes and more.

Prep Time Cook Time Total Time 4.91 from 30 votes

10 mins 15 mins 25 mins

Course: Jam Cuisine: American, British, Middle Eastern Servings: 30 Calories: 70kcal
Author: Kate Hackworthy | Veggie Desserts

Equipment
Grater
Knife
Cutting board
Large Pan
Wooden spoon
Immersion blender, blender or food processor to puree the cooked carrots.
Jars - 2 x 2 cup (400ml) jam jars with lids

Ingredients
1 ½ lb (750g, 26oz) carrots
2 ⅓ cups (450g) granulated sugar
2 lemons (zest of 1 lemon, juice of 2 lemons)

Instructions
1. Peel and grate a carrot to total ½ cup (50g) grated. Set aside.
2. With the rest of the carrots, peel them and chop into rounds.
3. Put in a saucepan and add enough water to just cover them and cook for 10 minutes or
until soft, then drain.
4. 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.
5. 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).
6. 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.

https://veggiedesserts.com/carrot-jam/ 1/2
29/8/22, 23:22 Carrot Jam - Veggie Desserts

7. Allow to cool slightly, then stir in the lemon zest and juice.
8. Pour into warm, sterilised jars and screw on the lids. Store in a cool, dry place and use
within one year.

Notes
You can sterilize the jars by washing them in hot soapy water (or running them through the
dishwasher). Rinse them thoroughly, then place them, still wet, onto a baking tray and place
into a 320F / 160C preheated oven for 15 minutes or until dry. Carefully remove from the
oven and fill with the jam.

Sterilize the jam jar lids by soaking them in boiling water for a few minutes.

This recipe makes 4 cups / 2 pints / 1000ml so you’ll need a couple of smaller jars or one
larger one.

Add 2 tablespoon brandy for an authentic Victorian flavor for adults. Stir it in when you add
the lemon zest.

Turn it into Carrot Cake Jam by adding ½ teaspoon each of ground cinnamon, nutmeg and
cloves when you add the sugar and grated carrot to the pot.

Make it a Persian Carrot Jam (known in Iran as Morabaye Havij or Murraba-ye-Havij) by

adding 2 teaspoons rose water and 1 teaspoon ground cardamom at the end, and cook on
low for a further 5 minutes, stirring often.

Storage: Carrot jam can be refrigerated for up to 2 weeks in a clean jar (doesn’t have to be
sterilised for short term storage).

To store Carrot Jam for longer, or to give it as an edible Christmas gift, you will need to pour
it into sterilised jars, cover with a small disc of baking paper or wax paper and add the
sterilised lids.Store in a cool, dry place and use within 12 months.

Try it on pancakes, toast, scones, waffles, yogurt, pies, cookies, oatmeal etc…

Nutrition
Calories: 70kcal | Carbohydrates: 18g | Sodium: 17mg | Potassium: 89mg | Sugar: 16g | Vitamin
A: 4175IU | Vitamin C: 5.3mg | Calcium: 10mg | Iron: 0.1mg

Carrot Jam https://veggiedesserts.com/carrot-jam/ (C) Kate Hackworthy

https://veggiedesserts.com/carrot-jam/ 2/2