Carrot Jam
Inexpensive, beautiful jam with an interesting, bright flavor. This vivid orange carrot jam is a great budget dessert for tea, pancakes, toast, or pastry filling.
Updated : 05 March, 2026
Easy
About 45 min.
Ingredients
900 grams
Carrot
900 grams
Sugar
240 milliliters
Water
0.5 teaspoon
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash the carrots well. If needed, cut them so they fit in the pot. Cover with cold water, bring to a boil, and cook until tender, 20-30 minutes depending on size. Cooking carrots unpeeled helps preserve color. Check doneness with a fork or skewer - if it goes easily to the center, they’re ready.
Step 2
Peel the cooked carrots. It’s easiest if the carrots were cooked whole or in large pieces.
Step 3
Blend into a purée. Use an immersion blender, a countertop blender, or grate on the finest grater and then pass through a grinder. You don’t have to wait until fully cool. For an extra-smooth texture, press the purée through a sieve - this takes time but gives a perfectly uniform consistency.
Step 4
Make the syrup: add sugar to water. You can use cold or hot water, but hot water dissolves sugar faster. Fine sugar makes this easier.
Step 5
Over high heat, stirring constantly, dissolve the sugar completely until the syrup becomes clear. Once dissolved, stop stirring. Simmer over medium heat for 3-5 minutes after it comes to a boil, skimming off foam. Avoid a vigorous boil, or the syrup may rise and spill over.
Step 6
Add the boiling syrup to the carrot purée, add citric acid, and return the jam to the stove. Citric acid balances the flavor and helps prevent crystallization. Stirring in the hot syrup will quickly make the mixture smooth.
Step 7
Cook the jam over medium heat for another 20 minutes, stirring occasionally. At the end, you can add flavorings: vanilla, ginger, cinnamon, cardamom, or nutmeg. You can also combine spices.
Author note
Share the recipe
