Homemade carrot jam

Homemade carrot jam

This homemade carrot jam is delicious, very easy to make, tastes like apricot jam, but only contains carrots, lemon and sugar.



  • 1 ½ pounds (750 grams) of carrots
  • 2 ⅓ cups (450 grams) granulated sugar
  • 2 lemons (zest of 1 lemon, juice of 2 lemons)


  1. Peel and grate 1 carrot to a total of ½ cup (50 grams) of zest, then set aside. Cut and peel the rest of the carrots into slices.
  2. Put the sliced carrots in a saucepan, add enough water to cover them and cook them for 10 minutes or until they are soft, then drain the water with the help of a strainer.
  3. Puree the cooked carrots with a hand or immersion blender. If necessary, put the carrot puree in a fine strainer and remove excess water.
  4. Weigh out 2 cups (400 grams) of the carrot puree and discard the rest (keep it to add to soups or stews or use it in some cream).
  5. Put the carrot puree, grated carrot and sugar in a large saucepan. Add the granulated sugar and, stirring constantly, bring to the boil for 5 minutes. Defoam if it becomes foamy.
  6. Let it cool a little and add the lemon zest and juice. Pour the carrot jam into hot jars, screw on the lids, store in a cool, dry place and use within one year.

By the way, i got this idea of  homemade carrot jam by talking to my friend Toon, he’s also got ideas for cooking recipes.

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