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Carrot Jam Recipe

Carrot Jam Ingredients:

Carrot Jam Recipe

  • Chopped carrots to fill a 1 litre bowl (Four cups) of chopped carrots. Be sure to chop the carrots up nice and small; this will help bring out the carrots’ flavours a lot easier.
  • Three cups sugar
  • Three sliced lemons
  • One teaspoon cinnamon
  • A half teaspoon cloves
  • Makes 4 half-pint jars
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

How to make Carrot Jam:

  • Add all the ingredients into a saucepan, and simmer slowly at a gentle heat. It is recommended that you stir the ingredients constantly, especially at the earlier stages of the cooking.
  • After about 20 minutes, the carrots should eventually begin to soften, and the jam will become thick. To make the jam smooth, put everything in a liquidiser and blend for a few minutes.
  • Obviously, the Victorians didn’t have liquidisers, but the results are far more pleasing using this method.
  • Although the jam can be used immediately, the flavour improves more after a few days.

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