Carrot Jam Recipes

CARROT JAM

Steps:

• Peel and grate a carrot to total 1/2 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.

EASY PERSIAN CARROT JAM (MORABA-YE HAVIJ)

Steps:

• Place the carrots, cardamom pods and water in a large pan. A preserving pan is ideal but any large saucepan is fine.
• Bring to the boil and simmer for 5 minutes with the lid on.
• Add the sugar and saffron if using and stir until the sugar has dissolved.
• Finely grate the lime zest and stir in.
• Bring to the boil again and boil without a lid for 15 to 20 minutes when most of the liquid should have evaporated and the carrots soft.
• Add the juice of the limes and lemon about ten minutes after adding the sugar.
• Add the rosewater, rose syrup or rose extract* a couple of minutes before turning off the heat.
• Spoon into sterilised jars whilst hot and cover.
• Will keep in the fridge for several weeks.

CARROT JAM RECIPE

Steps:

• Have ready 4 half-pint jars with suitable lids, if planning to process in a water bath. If not, any container(s) totalling 1 quart will do. Remove zest and then juice the fruits. There should be about 1 cup total juice. Heat all ingredients together over low heat until sugar has dissolved, 3 - 4 minutes. Raise heat to medium and cook, stirring often, until thick, about 30 minutes. Spoon jam into containers. If processing, leave 1/4th inch of headspace in the jars and process while hot. If refrigerating or freezing, cool to room temperature first. This jam will keep, refrigerated, for weeks, but for longer storage, freeze or process in a water bath. Although the jam can be used immediately, the flavor improves after a few days.

CARROT JAM

Steps:

• Wash, peel the carrots and place them in saucepan with water. Bring to a boil over high heat, then reduce to medium-high heat and simmer for 30 minutes. When the carrots are cooked, cut them into small pieces.
• Place the carrot pieces together with the sugar, cinnamon stick and the orange juice in a saucepan over medium heat. Stir with a wooden spoon and cook until pureed, stirring occasionally.
• Turn off the heat, remove the cinnamon stick and let cool to room temperature. Reserve the sweet in a glass jar tightly closed.

CARROT CAKE JAM

Steps:

• Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.