CARROT JAM

Carrot Jam is ready in 25 minutes with just 3 simple ingredients: carrots, lemon and sugar!

This delicious Carrot Jam is based on a recipe from 1861, and you only need 3 simple ingredients!

Use carrot jam as you would any other jam - on toast, crumpets, cake, crackers, pancakes…

INGREDIENTS

– carrots – granulated sugar – lemons

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.

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