This delicious 3-ingredient carrot jam is based on a recipe from 1865. It’s bright, tasty and super-easy with no unusual equipment needed. It tastes like apricot 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 the grocery store 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.
However, this is me, and I prefer to make things with vegetables.
Mrs Beeton’s Carrot Jam
Mrs Beeton is a famous Victorian cookbook writer.
I’d heard of Mrs Beeton’s carrot jam, so with a big bag of carrots to hand, I set to work.
This recipe is adapted from the famous historic cookery book, Mrs Beeton’s Book of Household Management, 1865.
This recipe makes a small batch jam – just two jars – so it’s perfect for anyone who doesn’t want too much!
What does carrot jam taste like?
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.
How to Make Vegetable Jam
Just like with various berries, you can turn lots of vegetables into jam.
Carrot is one of the most popular of the veg jams, and it’s particularly common in the Middle East.
My next veg-based jam to try out will be parsnip – I imagine that earthy sweet root would be perfect.
I’d also love to try making jam with squash, pumpkin or courgette/zucchini.
It’s such a great way to use up gluts or to preserve the veg when they’re in season.
Carrot Marmalade or Carrot Butter
You can make chutney with courgette or carrot, but I like the sweeter and smoother texture of jam.
It’s lovely on toast, yogurt, cereal, waffles, pancakes and so much more. I’ve even used carrot jam as a filling in cake in the Carrot Victoria Sponge recipe in my debut cookbook,Veggie Desserts + Cakes, and for my carrot jammy dodger cookies!
You could call this jam, carrot marmalade or carrot butter.
It’s a thick consistency and I like adding some of the carrot back in so it isn’t too smooth.
It’s a versatile spread that’s sweet yet tangy, vibrantly coloured and bursting with flavour.
I really have no idea how you can mix carrots, lemon and sugar and it comes out tasting so much like apricot jam. It’s magic and wizardry, yet soooo delicious.
Uses for Carrot Jam
There are many ways to use carrot jam, and other vegetable jam recipes. Try it on:
- Pancakes
- Toast
- Yogurt
- Pies and tarts
- Cookies
Carrot Recipes
I love the sweetness that carrots bring to sweet treats. We’ve all heard of carrot cake, but I like to use them in more original ways.
Check out my other carrot recipes, including: my super-easy quick cinnamon carrot soda bread. With no kneading or rising, you can have bread on the table in 30 minutes!
I also have the recipe for carrot orange cupcakes with orange icing. Unlike spiced heavy carrot cakes, the carrot cupcakes are light and zingy from the orange.
I hope you’ll enjoy this unusual jam recipe. It’s sweet, easy, delicious and a great way to use up a glut of carrots or to save some from being wasted.
It’s lovely on hot buttered toast, as a cake filling, on pancakes or any other way you like to use jam!
Get creative with scones, tea cakes or swirl it into blondies. There are so many options for this yummy and versatile spread.
Happy jam making, Kate x
3 Ingredient Carrot Jam Recipe
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Carrot Jam
Makes 2 jam jars of jam.
Ingredients
- 1 1/2 lb (750g, 26oz) carrots
- 2 1/3 cups (450g) granulated sugar
- 2 lemons (zest of 1 lemon, juice of 2 lemons)
Instructions
- Peel and grate a carrot to total 50g (2 oz) grated. Set aside.
- 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 with a blender or immersion hand blender. Put the pureed carrots into a fine sieve and push out any excess water.
- Weigh out 400g (14 oz) of the pureed carrot and discard the rest (though it's great to add to soups, stews or mixed with maple syrup and added to porridge)
- Put the carrot 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.
- Allow to cool for 10 minutes and then stir in the lemon zest and juice.
- Pour into warm, sterilised jars (running them through the dishwasher is easiest) and screw on the lids. Store in a cool, dry place and use within one year.
Sandy
I just love this idea. I wonder if i can use the little carrots already preled. Because lately all the carrots they have are not sweet or good tasting
But the little ones are good.cant wait to make as i love apricot.
Kate Hackworthy
Hi Sandy, the little pre-peeled carrots should work fine. I’d give them a really good rinse first though. I find that they can have a slightly bitter aftertaste from whatever they’re washed in at the factory. Let me know how it goes!
Rob Dubs
Had some of this with homemade peanut butter, baby greens, diced habanero and bacon on a corn tortilla. PB&J tacos.
Alexis Coles
This receipe was so brilliant and so easy, who ever would have thought carrots could make jam! Love it
Vicki 74
How long should this keep? Thinking of making something a little different for homemade Christmas presents. Thank u
Diane
I’ve just made 2 jars of this and it is delicious. I want to
make some as Christmas gifts to go with Chutney. How
long does it keep in the jar and does it have to be
refrigeratorated?
If it doesn’t keep very long I may not be able to gift unless I can add something to extend its life. I gather Mrs Beeton
used Brandy! Has anyone tried?
Thank you for the recipe, it’s a winner!
Kristin
I was very excited to try this, but I am suddenly stymied by questions. They’re kinda related…
a) How long are these good for?
b) Does it matter what kind of jar lid you use?
c) Since this isn’t pressure-cooked or boiled, does that mean this is a “store refrigerated and don’t expect it to be long-term gift-able” kind of item?
Shirley
We have made the carrot jam a few times and find it so easy but most of all delicious. It’s so easy and tasty we have it with everything it’s that nice. Thankyou
Leyli
Hi, I’m trying to make it right now . It’s my first time and I’m a bit nervous about it …😓
Jemma K
I made this again! It’s so good. I gave my kids a taste test and they couldn’t tell it was carrot until I told them. Great way to use up all the extra carrots we had in the fridge. Will make agin.
Gloria @ Homemade & Yummy
I have never heard of carrot jam. What a great idea. I know I would LOVE this. Wonder if I could finally get my daughter (who doesn’t like carrots) to finally change her mind.
Dorothy at Shockingly Delicious
The best recipes stand the test of time don’t they? Can’t wait to make this!
Colleen
I make jam a lot, but I’ve never heard of carrot jam! What a great idea, and I love the color!
The Food Hunter
what a wonderful recipe. I can’t wait to try it
Aster
I made this today and it’s delicious. I saw the recipe on pinterest and thought it would be perfect to use up all the carrots from my allotment.
Really lovely on toast and so easy to make. Thank you.
Sam | Ahead of Thyme
Yum! I have never tried carrot jam, it sounds delicious!
Claire Jessiman
What a fantastic colour! I have a tray of pastry cases sat in the fridge waiting to be made into jam tarts. SO gonna whip up a batch of this.
Carrot Jam Tarts coming right up.
Micheline
I just tasted carrot jam tarts at Attingham House as part of their 1940s Christmas. Delicious! Going to try this recipe later!
Jane
Oh boy, Katherine not sure how I missed this recipe in your archives – it looks & sounds sublime! Shall go pin it for later 🙂
Sarah
I just made this for the second time and love it. So easy and tastes really nice.
Kristin
How long is the jam good for, do you know? Thanks!
Bintu | Recipes From A Pantry
I have a whole bunch of carrots – guess what I am gonna be making.
Dawn
This turned out pretty yummy. Note though, It seems more of a carrot butter consistency. Like Apple Butter or Pumpkin butter. It’s not really very jammy. BUT… it’s thick enough to use for my Home made uncrustables and natural peanut butter. <3 Yum.
I might even puree with lemon juice next time to make it more lemony. I love lemon.
Susan
Going to try this recipe using dates or coconut sugar. Why ruin a nutritious carrot with refined white sugar? Will let you know how it turns out.
Kristin
I know this is an old post but in case you are this, I am interested to know how it turned out with coconut sugar!
Margot⚓C&V (@coffeenvanilla)
Wow, this is incredible!! Love everything about this jam and really need to try it out! 🙂
Kristi Rimkus
I saw this over on Twitter and had to stop by. I love the color, and would never have thought to make jam with carrots.
Kate Hackworthy
Me neither! I saw the old Victorian recipe and couldn’t resist trying it – and it’s amazing!
kellie anderson
Girlfriend that is some beautiful jam. I love the groovy orange colour – so cheerful! Interesting that Caro, L used Splenda. Never tried that in jam before.
Kate Hackworthy
I haven’t either! This is definitely groovy jam. And with the apricot taste people would be puzzling over the actual flavour!
Heidy L. McCallum
Gorgeous work, a brilliant idea you have here.I would love to try out your Carrot Jam.
Kate Hackworthy
I hope you get a chance to try it – it’s really easy and sooo good!
grabaplate
This is awesome! Sounds great, looks amazing! My husband loves to make jam but hates carrots! I’m going to see if he’s will to give this one a go! Love it!
Kate Hackworthy
He should! I promise that it doesn’t taste of carrots AT ALL!
Becca @ Amuse Your Bouche
This sounds so so good! I love the colour too, so pretty 🙂
Kate Hackworthy
Thanks Becca! I was surprised how luminous it was 🙂
Carrie lindeman
I made this today and put the juice from 3 lemons in it and used splenda rather than sugar and it was absolutely delicious!!:)
Marco
Using sugar has the advantage of increasing the shelf life of the product.
mrps96
how long will this jam expired? more than a week?
Kate Hackworthy
Thanks for linking to my Carrot Jam!
Linda
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.
Kate Hackworthy
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!
Vohn McGuinness
I love Mrs Beeton and love the idea of using veggies in jam! Thanks!
Kate Veggie Desserts
Mrs Beeton was one clever lady. Veggie jams rock.