Apricot, carrot and almond jam
This vibrant apricot and carrot jam combines sweet summer fruit, warming ginger, and crunchy almonds into a beautifully textured preserve - perfect for spreading on toast or gifting in jars.
Updated : 09 July, 2025
Easy
About 20 min.
Ingredients
100 grams
Carrot
600 grams
Apricot
piece
Ginger
400 grams
Sugar
1
Lemon
50 grams
Almond
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Grated carrot is simmered with water in a lidded saucepan until it softens completely and most of the liquid evaporates. While that cooks, apricots are halved, pitted, and added to the softened carrot. Covered and gently stirred, the fruit cooks down for about five minutes until it begins to break apart.
Step 2
With the lid removed, grated ginger is stirred in and the mixture continues to cook until nearly all the moisture disappears. Sugar and lemon juice are added next, and the jam is brought to a boil. It's cooked until it reaches 105°C/220°F on a sugar thermometer, with frequent stirring - especially around the edges to avoid burning.
Step 3
Finally, almonds (you can chop some) are stirred in for texture. After a short cooling period, the hot jam is transferred into sterilized jars and sealed while still warm.