Carrot Jam is ready in 25 minutes with just 3 simple ingredients: carrots, lemon and sugar! Try this tasty carrot marmalade on toast, yogurt, waffles…
This delicious Carrot Jam is based on a recipe from 1861, and you only need 3 simple ingredients!
It's bright, tasty and super-easy with no unusual equipment needed. It tastes like apricot jam, but only contains carrots, lemon and sugar.
Enjoy carrot marmalade on toast, yogurt, pancakes and more.
Carrot jam? Actual carrots in jam? I hear you ask. Yes. Carrots.
Trust me.
Well actually, you don’t even have to trust little ol’ me for this. I’ve based this carrot jam recipe on a recipe from famous Victorian cookery writer, Mrs Beeton.
For over 100 years (actually, more than 8 Centuries - read on), cooks have been turning the humble carrot into a sweet and tasty vegetable jam.
It has a wonderful flavor, similar to apricot jam - even though it’s just made from carrots, sugar and lemon juice.
Use carrot jam as you would any other jam - on toast, crumpets, cake, crackers, pancakes…
Reader Testimonials
⭐⭐⭐⭐⭐ “I made this today and it's delicious. Really lovely on toast and so easy to make. Thank you.” - Aster
⭐⭐⭐⭐⭐ “I just made this for the second time and love it. So easy and tastes really nice.” - Sarah
⭐⭐⭐⭐⭐ “This recipe was so brilliant and so easy, whoever would have thought carrots could make jam! Love it” - Alexis
⭐⭐⭐⭐⭐ “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.” - Shirley
⭐⭐⭐⭐⭐ “I’ve just made 2 jars of this and it is delicious.” - Diane
Why you'll love this recipe
It tastes like apricot jam - which will blow your mind knowing that it’s made from carrots.
It has a wonderfully bright orange color.
This recipe makes a small batch jam - just two jam jars full - so it's perfect for anyone who doesn't want too much!
It’s a great way to use up carrots. Even if they’re a bit floppy and past their best, carrots can still be used in this vegetable jam.
It’s a fun recipe to make for a kids school Victorian or wartime day.
It has a lovely thick texture from the carrot puree, while the strips of grated carrot make it a bit like a carrot marmalade.
Make it with 3 simple ingredients.
What does carrot jam taste like?
It is really lovely and oddly doesn't taste of carrots at all - it is very similar to apricot jam!
Also, it is luminous orange. I mean, seriously bright orange.
It's like 1990s rave jam.
I can't tell you how much that pleases me.
It’s sweet, subtly carroty and absolutely delicious.
The texture is a bit thicker than your typical jam, from the carrot puree, and it has some strands of grated carrot for extra lovely texture, sort of like marmalade.
Ingredients & Tools
YOu only need a few simple ingredients for carrot marmalade!
Carrots - obviously. They can be any size or shape, and it’s a great way to use up older ones that are a bit soft.
Lemons - you’ll need zest and juice so a fresh lemon is best. But if you don’t have one, just omit the zest and use lemon juice from a bottle.
Sugar - you’ll need plain old granulated white sugar.
( Optional) Brandy or another spirit. If you want your carrot jam to keep for longer than a few weeks, you’ll need to add some brandy or another alcohol to preserve it.
Grater
Knife
Cutting board
Large Pan
Wooden Spoon
Immersion blender, blender or food processor to puree the cooked carrots.
Jars - 2 x 2 cup (400ml) jam jars with lids
Step by step tutorial
This is SUCH an easy recipe. Truly easy. Just follow these simple step by step photos for the perfect carrot marmalade.
Then, scroll down to the recipe card at the bottom of the post for the full ingredients list and instructions.
Peel and grate a carrot to total ½ cup (50g) grated and set it aside.
Peel the rest of the carrots and chop them into rounds.
Note: The size doesn't matter but try to get them roughly the same size so they cook evenly.
Put the chopped carrots into a large pan and add enough water to just cover them.
Boil the carrots until soft (about 10 mins), then drain.
Puree the cooked carrots with a blender or immersion hand blender.
If necessary, put the pureed carrots into a fine sieve and push out any excess water.
Weigh out 400g (2 cups) of the pureed carrot and discard any remaining (though it's great to add to soups, stews or mixed with maple syrup and added to porridge).
Put the carrot puree, the ½ cup of grated carrot and the sugar into a large pan.
Bring to the boil for five minutes, stirring often. Skim off any froth that forms.
Allow to cool for 10 minutes and then stir in the lemon zest and juice.
Store in the fridge for two weeks, or put into sterilized jars to store for longer (up to 12 months). See note below regarding sterilising jars.
Makes 2 ½ cups of jam.
Storage
Carrot jam can be refrigerated for up to 2 weeks in a clean jar (doesn’t have to be sterilised for short term storage).
To store Carrot Jam for longer, or to give it as an edible Christmas gift, you will need to pour it into sterilised jars, cover with a small disc of baking paper or wax paper and add the sterilised lids.
Store in a cool, dry place and use within 12 months.
See note below on sterilising jars.
Mrs Beeton suggests adding 2 tablespoons of brandy when storing the jam to help preserve it - which sounds like a tasty grown up way to keep it longer. Whiskey, rum or gin would work too!
The History of Carrot Jam
This recipe is adapted from the famous historic cookery book, Mrs Beeton's Book of Household Management, 1861.
Mrs Beeton is a famous British Victorian cookbook writer and I’m so happy to have an early copy of her book. It’s such fun to flip through and see all the bonkers old recipes like Mock Turtle Soup. The Victorian love of ‘mock’ recipes meant they referred to this carrot jam as ‘Mock Apricot Jam’. Rightly so, since it really does taste similar to apricot jam.
During WW2, carrot jam saw a resurgence in popularity. Fruit was in short supply during rationing, so many wartime cooks turned to the carrots that grew bountifully in their home gardens. They referred to it as Carrot Marmalade, since they weren’t able to get the oranges that made up typical marmalade.
But the history of carrot jam started long before it became trendy to Victorian, and then wartime, cooks.
Since the 12th Century, carrot jam has been made in Persia. It’s still popular there in modern day Iran, where the recipe is very similar to this one, but with a few notable additions: cardamom and rose water.
From then, carrot jam spread around the Middle East and the Mediterranean. There are variations in Turkey, Greece, Spain and other countries.
Carrot Marmalade or Carrot Butter
You can make chutney with zucchini, parsnips or carrot, but I like the sweeter and smoother texture of jam.
You could call this carrot jam, carrot marmalade or carrot butter.
For carrot marmalade, use more grated carrot and less pureed.
For carrot butter, puree all of it and skip the grated.
It's a thick consistency and I like adding some of the carrot back in so it isn't too smooth, so my jam is sort of a hybrid of butter/marmalade.
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 (great on Gingerbread Pancakes)
Toast
Waffles (try it on my Vegan Waffles)
Yogurt
Pies and tarts
Cookies (try it in my Jammy Dodgers aka Linzer Cookies)
Stir it into Carrot Cake Oatmeal
Layer it with yogurt and granola into a carrot cake parfait.
I've even used carrot jam as a filling in cake in the Carrot Victoria Sponge recipe in my cookbook,Veggie Desserts + Cakes.
Variations
Add 2 tablespoon brandy for an authentic Victorian flavor for adults. Stir it in when you add the lemon zest.
Turn it into Carrot Cake Jam by adding ½ teaspoon each of ground cinnamon, nutmeg and cloves when you add the sugar and grated carrot to the pot.
Make it a Persian Carrot Jam (known in Iran as Morabaye Havij or Murraba-ye-Havij) by adding 2 teaspoons rose water and 1 teaspoon ground cardamom at the end, and cook on low for a further 5 minutes, stirring often.
Make it a Greek Carrot Jam by adding the zest of 2 oranges (instead of lemon) and ½ teaspoon of ground cinnamon.
For Turkish Carrot Jam, add 1 tablespoon ground cardamom.
Sterilizing jars
Check out this post about how to sterilize jars.
You can sterilize the jars by washing them in hot soapy water (or running them through the dishwasher).
Rinse them thoroughly, then place them, still wet, onto a baking tray and place into a 320F / 160C preheated oven for 15 minutes or until dry. Carefully remove from the oven and fill with the jam.
Sterilize the jam jar lids by soaking them in boiling water for a few minutes.
Alternatively, you can do water bath canning.
Note: don’t put cold jam in a hot jar, or hot jam into a cold jar - in case it cracks the glass.
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.
Go vegan with Vegan Carrot Cake - perfect spread with this carrot jam in the middle layer.
For something savory, try carrot hummus, Moroccan carrot fritters, carrot sweet potato soup or carrot pizza.
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
Get the recipe
If you make this easy carrot jam recipe, please tag it with #veggiedesserts on Instagram, Twitter or Facebook. I LOVE seeing your recreations of my recipes!
Also, head on down to the comment and let me know how you got on with the recipe. It’s always great to hear from my readers. Your support allows me write this food blog and bring you vegetable cake recipes as well as vegan desserts, plus savoury vegetarian and vegan recipes and breakfasts and drinks.
Carrot Jam
Equipment
Ingredients
- 1 ½ lb (750g, 26oz) carrots
- 2 ⅓ cups (450g) granulated sugar
- 2 lemons (zest of 1 lemon, juice of 2 lemons)
Instructions
- Peel and grate a carrot to total ½ cup (50g) 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 and cook for 10 minutes or until soft, then drain.
- Puree the cooked carrots with a blender or immersion hand blender. If necessary, put the pureed carrots into a fine sieve and push out any excess water.
- Weigh out 2 cups (400g) 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, grated carrot and sugar 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 slightly, then stir in the lemon zest and juice.
- Pour into warm, sterilised jars and screw on the lids. Store in a cool, dry place and use within one year.
Video
Notes
Carrot jam can be refrigerated for up to 2 weeks in a clean jar (doesn’t have to be sterilised for short term storage). To store Carrot Jam for longer, or to give it as an edible Christmas gift, you will need to pour it into sterilised jars, cover with a small disc of baking paper or wax paper and add the sterilised lids.
Store in a cool, dry place and use within 12 months. Try it on pancakes, toast, scones, waffles, yogurt, pies, cookies, oatmeal etc…
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Theresa
I just finished making this. I plan on using it for cake filling so I didn't need to worry about the canning process. However, I'm wondering , will it thicken up as it cools? It tastes delicious but it seems a little thin. I put the puree in a strainer for a few minutes as recommended but after boiling with sugar and then adding lemon juice and the (optional) liquor, it thinned out quite a bit. Maybe I'm just being impatient:) I can't keep from tasting a little bit each time I check on it. SO TASTY!!!!
Terre berkland
I know this old post but I just discovered!!
This takes me back to Turkey…I added the cardamom on an English muffin bread….oh my!!!
I put in canning bath for 15 minutes like most of my jams!!! The sugar & the lemon will allow safe canning process!!! & plan to gift for spring (Easter) with bread & a jar of Maui Gold (banana, pineapple, coconut) in a cute basket for gf’s!!!!
Enjoy as much as I did!!!
Jex
I'm really glad I doubled this recipe! It tastes SO good and the color really is as delicious as jam.
Tip: when you drain the cooking water from the carrots, save it and throw it in the fridge. Serve over ice. Carroty wowy yummy!
Karen
I made this using a sugar substitute and it was delicious!!
I'd like to make more to give as Christmas gifts but am concerned about using the hot water bath as carrots require pressure canning to preserve. Pressure canning the jam would most probably ruin it.
I was thinking of adding Grand Marnier to it for the alcohol but I don't quite get the concept of alcohol as a form of preserving.
Would you please explain?
Thank you
Beth
This was soooo good!
Pam
I cannot believe I have never heard of carrot jam. I love the idea though, and wouldn't a jar of it make a fun hostess gift? Especially in the fall with that fabulous orange color.
Dannii
What a unique way to use carrots. I have never heard of carrot jam before, but it sounds delicious.
veenaazmanov
Jams are the best over toast for morning breakfast. Never heard of Carrot Jam ever. So definitely have to get my hands on for this. Looks delicious.
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!
Karen
I made this using a sugar substitute and it was delicious!!
I'd like to make more to give as Christmas gifts but am concerned about using the hot water bath as carrots require pressure canning to preserve. Pressure canning the jam would most probably ruin it.
I was thinking of adding Grand Marnier to it for the alcohol but I don't quite get the concept of alcohol as a form of preserving.
Would you please explain?
Thank you
Rob Dubs
Had some of this with homemade peanut butter, baby greens, diced habanero and bacon on a corn tortilla. PB&J tacos.
Beth Sachs
The colour and taste is amazing.
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.
Michele
I know this is an old comment but to a gone else with little picky eaters, try this. Roast the carrots after u peel & rinse & cut into even size pieces. Place on roasting g pan cover with foil and bake. About q0 minutes uses till tender pour off any juices & add brown sugar & utter. ( real butter ) finish baking g with the foil off. It also helps mixed vegetables and green beans taste great. Ucan add crumbled bacon to them. ✌️🥕🥕🥕🥕🥕🥓✌️
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.
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!
Joseph Camilleri
Carrots are low acid and cannot be water bath canned unless pickled. They must be pressure canned.
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.