If you’ve never canned before, the idea of carrot jam might seem a bit strange. Why would you want to preserve carrots in sugar and spices? Trust me, I felt the same, but once you’ve tasted homemade carrot jam, you’ll be hooked. It’s sweet, but not too sweet, and has a warming spice flavour that is perfect for autumn and winter. Plus, it’s so easy to make! This step-by-step guide will show you how.
What is carrot jam and why would you want to eat it
Carrot jam is a unique fruit spread that is starting to gain in popularity. It’s made with softened carrot and seasoned with spices typically used in seasonal baking, like cinnamon and nutmeg.
The carrot provides a sweet taste that contrasts with the spicy seasonings, creating a unique taste combination.
It’s an ideal addition to breakfast toast or toast during tea time. Its versatility even extends to being used in salads or served as a dip for roasted vegetables. A sticky orange jam that is delicious as well as a colourful gift. Whether you’re looking for something new to try or just want some added vegetable health benefits in a new way, carrot jam can certainly make things more flavorful!
How to make your carrot jam
Making carrot jam at home is easy and will give you homemade preserves that are both delicious and versatile. Start by gathering your ingredients: fresh carrots, white and brown sugar, orange and lemon zest and juice, vanilla extract and spices.
Chop up the carrots and mix with the spices and citrus juices in your pan and leave them to stand for an hour. Then add the water and boil until the carrots are soft enough to be turned into a puree.
Add the sugar, vanilla and spices to the pureed mixture, and stir. Return to the heat and stir well until the sugar is dissolved. Bring to a boil and prepare to test for the setting point. Once achieved, set things up to ladle the jam into the jars and seal with lids. Allow to cool completely overnight, then label and use, store of gift.
When you’re ready to use, simply spread it on toast or add some extra sweetness and spice to your favourite dishes like sauces or salads. Enjoy!
TIPS
- To get the most out of your carrot jam, you will want to select the freshest carrots you can find from the supermarket, farmers’ market or your garden.
- You can make this jam as smooth or as textured as you like. For example, you can separate 200g carrots and either coarsely or finely grate them, and then add them to the mixture towards the end of the cooking. You can use a potato masher and leave some chunks behind, or use a jug/immersion blender to turn it into a smooth puree, or go another step further and pass this puree through a sieve for no lumps at all. Or you may want to add some grated carrot to the otherwise smooth mixture for a marmalade-type effect. You get to decide!
- Be careful of potential splatter from the hot mixture when mashing or using the immersion blender.
- Stir in nuts, alcohol or other additional ingredients towards the end of the cooking phase.
Customizing the flavour
Carrot jam is a unique way to enjoy sweet carrot flavour. As a carrot jam connoisseur, you can customize the taste to suit your palate. Depending on the carrot variety, and other ingredients used, you can create recipes that are sweet, spicy or even savoury – letting your creativity become boundless.
- Experiment with different spices to give your carrot jam a signature twist; add a pinch or two of cloves or some cardamom or star anise for a fragrant mix. Or what about a hint of chilli?
- Add some nuts like chopped lightly toasted walnuts for texture. Or desiccated coconut.
- What about some herbs – bay leaves during the cooking, which can be removed? Rosemary pairs well with carrots – you can either add a stalk or two of dried rosemary during to carrot softening phase which you then remove, or finely chop some rosemary to remain for flavouring and texture.
- And an alcoholic note – 2 tablespoons of brandy,gin or whiskey stirred in towards the end of the cooking stage can elevate this jam to something different and special.
- The Persian version of carrot jam includes 2 tsp of rosewater alongside 1 tsp ground cardamom stirred into the mixture towards the end of the cooking – this can transport you to another time and place!
- Use more or less of the brown sugar depending on how much of a deep caramel note you would like your jam to have.
- Replace some of the water with carrot juice and turn up the carrot flavour.
No matter which route you choose to take, carrot jam is sure to make for an exciting culinary journey!
Ways of using carrot jam
- Carrot jam is an incredibly versatile ingredient. Carrot jam can be used as either a sweet or savoury accompaniment.
- It can be spread on toast or a bagel.
- This jam also makes for a unique addition to any charcuterie and/or cheese board, easily pairing with hard or semisoft cheeses. Additionally, try carrot jam with a sharp cheddar and sliced pears for an interesting twist on the classic flavour pairing.
- You can also combine carrot jam with honey for a delightful glaze over roasted pork tenderloin or duck breast.
- Stir a spoonful through steamed vegetables or add some to a salad vinaigrette.
The possibilities are endless!
Carrot jam is a delicious and healthy way to enjoy carrots in a different form. If you are looking for a creative way to add more carrots to your diet, or simply want to try something new, give carrot jam a try. With just a few ingredients and some time, you can make your own batch of this sweet and savoury condiment. Give it a go!
Carrot jam recipe
Equipment
- Kitchen scales
- Chopping board and knife
- Vegetable peeler
- Zester
- Potato masher OR immersion blender
- Preserving pan or large saucepan
- Long-handled spoon for stirring
- Ladle
- Jam Funnel
- Clean, sterilised glass jars with sealable lids
- A small plate in the freezer OR jam thermometer
Ingredients
- 1.2 kg carrots
- 1 large orange
- 3 medium lemons or limes
- 1 tsp vanilla extract
- 600 g caster sugar
- 200 g brown sugar
- Pinch salt
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 850 ml water
Instructions
- Wash the carrots, lemons and oranges and let them drain off any excess water.
- Peel the carrots. Chop up the carrots into medium rounds of approximately the same size to help with even cooking.
- Zest and then juice the orange and lemons.
- Add the chopped carrots, a pinch of salt, and citrus juices to your preserving pan. Let this mixture stand for 1 hour.
- Next, add the water to the mixture and turn up the heat to medium. Increase the heat until the mixture starts to boil. Turn the heat down a bit and let it simmer gently for 15 minutes until the carrots are soft and breaking down.
- Take the pan off the heat and use a potato masher to break up the soft carrots into a puree. Or let the temperature of the mixture drop before adding it to a blender and blending until it's as smooth as you like.
- Once the pureed carrots are in the pan, return them to medium heat.Add in the sugar, vanilla, citrus zests and spices and stir to combine. As it heats up, stir really well to encourage the sugar to dissolve completely.
- Once the sugar has dissolved, turn up the heat to boil the mixture. And get ready to start testing for the setting point. Boil for around 15-20min stirring and checking the temperature or wrinkliness.
- Once the setting point has been reached, take the jam off the heat and leave it to stand for a couple of minutes. If you are adding nuts or some grated carrot for texture and flavour, stir it through now.
- Ladle the jam into your clean sterilised jars, seal them with their lids and leave them to stand to cool down at room temperature, overnight.Label, and store in a cool dark place.
- The jam should last stored this way for around 9-10 months. Store in the fridge once it has been opened, and use up within 3-4 weeks.
Notes
Tips for making and storing carrot jam
- To get the most out of your carrot jam, you will want to select the freshest carrots you can find from the supermarket, farmers’ market or your garden.
- You can make this jam as smooth or as textured as you like. For example, you can separate 200g carrots and either coarsely or finely grate them, and then add them to the mixture towards the end of the cooking. You can use a potato masher and leave some chunks behind, or use a jug/immersion blender to turn it into a smooth puree, or go another step further and pass this puree through a sieve for no lumps at all. Or you may want to add some grated carrot to the otherwise smooth mixture for a marmalade-type effect. You get to decide!
- Be careful of potential splatter from the hot mixture when mashing or using the immersion blender.
- Stir in nuts, alcohol or other additional ingredients towards the end of the cooking phase.
Customizing the flavour of carrot jam
Carrot jam is a unique way to enjoy sweet carrot flavour. As a carrot jam connoisseur, you can customize the taste to suit your palate. Depending on the carrot variety, and other ingredients used, you can create recipes that are sweet, spicy or even savoury – letting your creativity become boundless.- Experiment with different spices to give your carrot jam a signature twist; add a pinch or two of cloves or some cardamom or star anise for a fragrant mix. Or what about a hint of chilli?
- Add some nuts lie chopped lightly toasted walnuts for texture. Or desiccated coconut.
- What about some herbs – bay leaves during the cooking, which can be removed? Rosemary pairs well with carrots – you can either add a stalk or two of dried rosemary during to carrot softening phase which you then remove, or finely chop some rosemary to remain for flavouring and texture.
- And an alcoholic note – 2 tablespoons of brandy, gin or whiskey stirred in towards the end of the cooking stage can elevate this jam to something different and special.
- The Persian version of carrot jam includes 2 tsp of rosewater alongside 1 tsp ground cardamom stirred into the mixture towards the end of the cooking – this can transport you to another time and place!
- Use more or less of the brown sugar depending on how much of a deep caramel note you would like your jam to have.
- Replace some of the water with carrot juice and turn up the carrot flavour.
Ways of using carrot jam
- Carrot jam is an incredibly versatile ingredient. Carrot jam can be used as either a sweet or savoury accompaniment.
- It can be spread on toast or a bagel.
- This jam also makes for a unique addition to any charcuterie and/or cheese board, easily pairing with hard or semisoft cheeses. Additionally, try carrot jam with a sharp cheddar and sliced pears for an interesting twist on the classic flavour pairing.
- You can also combine carrot jam with honey for a delightful glaze over roasted pork tenderloin or duck breast.
- Stir a spoonful through steamed vegetables or add some to a salad vinaigrette.
Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.