Carrot Jam

Carrot Jam

I’ve only recently started to make jam. My mum is a legendary jam maker so it is easiest to leave it to her (or Bonne Mamman and the ladies from my local Women’s Institute bake sale, if I’m honest). But after my successful first batch of strawberry jam I’ve been on a roll. But this is me, and I prefer to make things with vegetables. I’d heard of Mrs Beeton’s carrot jam, so with a big bag of carrots to hand, I set to work.

It is really lovely and oddly doesn’t taste of carrots at all – it is just like apricot jam! Also, it is luminous orange. It’s like 1990s rave jam. I can’t tell you how much that pleases me.

This recipe is adapted from Mrs Beeton’s Book of Household Management, 1865.

Carrot Jam

Yield: 2-3 jars, depending on the size

Carrot Jam

Ingredients

  • 750g (26 oz) carrots
  • 450g (2 1/3 cups) granulated sugar
  • zest of 1 lemon
  • juice of 2 lemons

Instructions

  1. Peel and grate a carrot to total 50g (2 oz) grated. Set aside.
  2. With the rest of the carrots, peel them and chop into rounds. Put in a saucepan and add enough water to just cover them. Cook until soft, drain and puree. Put the pureed carrots into a fine sieve and push out any excess water.
  3. Weigh out 400g (14 oz) of pureed carrot and discard the rest.
  4. Put the puree and the 50g (2 oz) of grated carrot into a large saucepan. Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes. Skim if it gets frothy.
  5. Allow to cool and then stir in the lemon zest and juice. Pour into sterilised, lidded, jars and refrigerate.

Notes

The easiest way to sterilise the jars is to run them through the dishwasher before you start and use them hot and dry when the cycle has finished.

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9 thoughts on “Carrot Jam

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  6. Do you think this jam can be processed in a boiling water bath canner? If so, do you have suggestions on how to do that? I’m a newbie to canning but this recipe looks yummy.

    • Hi Linda. I’ve never made jam in a water bath so I don’t have any suggestions, I’m afraid. Perhaps use a water bath recipe, but use the carrot ingredients? Or just make it on the stove like I did. I’d love to try proper water bath canning sometime!

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