Carrot jam

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A small jar of lovely carrot jam

After pulling out the pile of carrots recently, we’ve been working hard to get through them. This included a carrot cake (yum!), and an Indian carrot salad (thanks Jamie Oliver!). The highlight, though, has to be carrot jam.

Yes, carrot jam.

When my grandmother came by, she extolled the virtues of this jam, declaring it to be remarkably delicious. We were doubtful, but keen to get rid of some more carrots. So we traded some carrots for a few jars of home-made jam.

I must say, we were surprised. The jam is great. It looks and tastes like orange marmalade, and couldn’t be easier to make. These are the ingredients (in imperial measurements, due to the age of the recipe):

  • 4 carrots (grated)
  • 3 pounds sugar
  • 3 pints water
  • 2 lemons (finely sliced)

Cook for one hour, and then bottle. Voila!

When our next carrot glut comes along, I’ll definitely give this a try. Carrot jam, who would’ve thought!

Update: my grandmother read my post, and apparently I got a few details wrong 😉 Initially, the ingredients are soaked in the boiling water overnight. Then, when cooking, keep going until the jam is setting properly, which may take more than an hour. (Take out a sample, and let it cool to see if it is “jam-like”.) Who says blogs are just for younger folks!


4 thoughts on “Carrot jam

    biggreencoat said:
    November 1, 2009 at 9:31 pm

    I would have been surprised as well.

    Marc said:
    November 2, 2009 at 9:45 am

    Didn’t you have a method of pickling carrots for your Vietnamese dishes?

    Marie-Laure said:
    November 4, 2009 at 10:28 am

    4 carrots seems very little compared to the sugar amount…is recipe based on supersized carrots? 😉

    In case you ever get surplus marrow, marrow and ginger jam is very nice too.

      James responded:
      November 5, 2009 at 8:26 pm

      The recipe is actually for medium-sized carrots! The ones I gave my grandmother were the biggest of my harvest, so she had some left over … 🙂

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