Carrot Jam Recipe

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Like a marmalade, this sweet jam uses carrots, providing extra dimensions of texture and flavor, for a fun topping.
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Servings: 1 tablespoon
  • 1 pound carrots, peeled and grated (about 4 cups)
  • 1 orange, juice and finely chopped zest
  • 1 lemon, juice and finely chopped zest
  • 1 lime, juice and finely chopped zest
  • 3 cups sugar
  • 1/2 teaspoon salt
20 mins
30 mins
50 mins
  • Have ready 4 half-pint jars with suitable lids, if planning to process in a water bath. If not, any container(s) totalling 1 quart will do. Remove zest and then juice the fruits. There should be about 1 cup total juice.
  • Heat all ingredients together over low heat until sugar has dissolved, 3 - 4 minutes. Raise heat to medium and cook, stirring often, until thick, about 30 minutes.
  • Spoon jam into containers. If processing, leave 1/4th inch of headspace in the jars and process while hot. If refrigerating or freezing, cool to room temperature first.
  • This jam will keep, refrigerated, for weeks, but for longer storage, freeze or process in a water bath.
  • Although the jam can be used immediately, the flavor improves after a few days.
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Carrot Jam Recipe Reviews

carrot jam

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (2)
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Rating of 5 out of 5.0 stars
Reviewed By
"Also makes a great ham glaze! Just thin with water and throw away the packet that comes with the ham."
Rating of 5 out of 5.0 stars
Reviewed By
"This is a lovely, simple, easy, delicious recipe. I love it that I didn't need pectin and that I could control the amount of sugar. I made my first batch several months ago and put it all into two large jars. It has kept remarkably well in the refrigerator. The small batch is so convenient and it is true that the flavor improves after sitting for a while. I especially love it on toasted raisin bread with home made walnut/almond butter. It is also very good stirred into plain yogurt. Husband and I don't eat a lot of jam and this recipe is one of our favorites."
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