This delicious Carrot Jam is based on a recipe from 1861, and you only need 3 simple ingredients and 25 minutes. 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.
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.
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.This recipe makes 4 cups / 2 pints / 1000ml so you’ll need a couple of smaller jars or one larger one.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.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.Try it on pancakes, toast, scones, waffles, yogurt, pies, cookies, oatmeal etc…