Carrot and orange jam

    (5)
    2 hours 20 min

    This is a lovely, refreshing and colourful jam. It tastes amazing. You're just gonna have to try it for yourself. It might not last until breakfast!

    Gelara

    London, England, UK
    10 people made this

    Ingredients
    Makes: 5 jam jars

    • 1kg carrots, peeled and grated
    • 1.3L water
    • 3 oranges, juice and zest
    • 1.2kg granulated sugar
    • 1 lime or lemon, juice and zest

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Place a plate in the freezer for testing the jam later.
    2. Put grated carrots and water in a large pan over high heat and bring to boil until carrots are tender.
    3. Add zest and juice of oranges and cook for a further 5 minutes. Add the sugar and boil for 30 minutes, stirring occasionally as the pulp thickens and setting point is reached. Add the lime (or lemon) juice and zest.
    4. Put a teaspoon of the jam onto the chilled plate and let it cool down for 30 seconds to 1 minute. If it remains as a runny liquid, it is not ready to set and so you need to continue heating. If however it has thickened with a skin on top, and it wrinkles when pushed with the spoon or a finger, then it is ready to set.
    5. Turn off the heat and leave the jam to cool for around 15 minutes without stirring. This will start the setting process and also prevent any solid fruit from floating up to the top of the jar when it is decanted.
    6. Pot into hot sterilised jars immediately and cover.

    Tip

    If you prefer a jelly texture to your jam, use half granulated and half jam sugar.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    Gelara
    by
    4

     -  03 Jan 2012

    by
    0

    I used half of the sugar advised in the recipe as carrots and oranges were incredibly sweet. Taste 5/5 Colour 5/5 Texture 2/5 I hoped that the pectin in orange zest will be enough to make the jam a bit marmalade-ish, but it turned out way too runny. The liquid has separated from the pulp making it impossible to spread it over a toast without making a mess. I will definitely make the jam again, but next time I will add some pectin or use jam-sugar.  -  21 Mar 2018

    0

    I made this recipe a couple of weeks ago, took 2 jars into work, nearly all gone so have been asked to make some more. What better results than that can you have.? Today I have experimented with Parsnip and Lemon, using half measures. Now wait for it to cool but looks good. I used 2 Lemons, but I think that if I make it again I might use 3 as I do like a really good lemon flavour!  -  20 Sep 2017