The carrot reveals its true flavor in this delicious carrot jam recipe. It’s a simple jam with excellent presentation, light, fresh and ideal for a picnic on a spring afternoon!
= TABLE OF CONTENTS
INGREDIENTS FOR CARROT JAM
Here you'll find all the ingredients needed to make this recipe:
- Carrot - The main ingredient of this recipe. Adds color and flavor.
- Granulated sugar - To sweeten and flavor.
- Orange juice - Adds a pleasant and fresh aroma to the recipe.
- Cinnamon stick - Adds an extra flavor to the jam.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CARROT JAM
Step 1: Wash, peel the carrots and place them in saucepan with water. Boil over high heat.
Step 2: When it starts to boil, reduce to medium-high heat and simmer for 30 minutes.
Step 3: Turn off the heat, remove the carrots to a plate and cut them into small pieces.
Step 4: In a saucepan, add the carrot pieces, sugar, cinnamon stick and the orange juice. Stir with a wooden spoon and cook over medium-low heat until pureed, stirring occasionally.
Step 5: Turn off the heat, remove the cinnamon stick and let cool to room temperature.
Step 6: Reserve the jam in the refrigerator in a tightly closed glass jar.
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- Homemade pumpkin jam
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- Fig jam
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Carrot jam
The carrot reveals its true flavor in this delicious carrot jam recipe. It’s a simple jam with excellent presentation, light, fresh and ideal for a picnic on a spring afternoon!
3.50 from 2 reviews
- 500 grams (17 1/2 ounces) carrots
- 200 grams (about 1 cup) granulated sugar
- 100 ml (1/2 cup) orange juice
- 1 cinnamon stick
- Wash, peel the carrots and place them in saucepan with water. Boil over high heat.
- When it starts to boil, reduce to medium-high heat and simmer for 30 minutes.
- Turn off the heat, remove the carrots to a plate and cut them into small pieces.
- In a saucepan, add the carrot pieces, sugar, cinnamon stick and the orange juice. Stir with a wooden spoon and cook over medium-low heat until pureed, stirring occasionally.
- Turn off the heat, remove the cinnamon stick and let cool to room temperature.
- Reserve the jam in the refrigerator in a tightly closed glass jar.
