Carrot Jam

Carrot Jam
Recipe type: Jam
Cuisine: British
  • 230g (8oz) coarsely shredded carrots
  • 200g (7oz) brown sugar
  • 3 lemons
  • 2.5ml (1/2 tsp) cinnamon
  • 2.5ml (1/2 tsp) cloves
  1. Top, tail and wash the carrots - do not skin them.
  2. Shred the carrots using a coarse grater, or chop into thin chunks.
  3. Slice the lemons, removing any pips.
  4. Put all the ingredients into a jam pan and simmer, stirring constantly at first to stop the ingredients burning.
  5. After about 20 / 30 minutes the mix will thicken and all the carrot pieces will be soft and tender.
  6. Pour into prepared jars, seal the tops and allow to cool.
The jam has a texture similar to fine cut marmalade, but if larger chunks or a smooth jam are preferred, simply cut the carrots into rougher chunks at stage (2), or put the mix through a blender between stages (5) and (6).

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