Ingredients for Carrot Jam:
- 3 lb (1.4 kg) carrots
- 3 pints (1.7 litres) water
- Lemons
- Brandy (Optional)
- Jam sugar
Method for Carrot Jam:
- Grate the carrots and put them in a saucepan with the water. Bring to the boil and simmer until soft.
- Put through a blender or liquidiser, or press through a sieve.
- Weigh the purée. For each 1lb (450 g) of puree add 1 lb (450 g) sugar and the rind and juice of 2 lemons.
- Return the purée to the pan and heat, stirring, until the sugar has dissolved.
- Bring to the boil and boil for about 30 minutes, stirring occasionally as the pulp thickens and setting point is reached.
- Remove from the heat and stir in 1 tablespoon of brandy for each 1 lb (450 g) of jam.
- Pot into hot sterilized jars immediately and cover.
- Label when cool.
Makes about 3 lbs (1.4 kg) of jam. The brandy is optional but does preserve the jam for longer.
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Great to see this recipe here. I’ve made carrot jam a couple of times and it always seems to be a great hit with people. I ‘ve added sliced almonds with give it a crunchy texture.
I’ve just tried this jam for the first time. It’s absolutely delicious but very messy to make; it doesnt come to a rolling boil like fruit jam but spits every where is this normal?
Please can you tell me how long this keeps with and without the Brandy as I am hoping to make it for our next church craft fair.
As long as the jars are sterilised and correctly sealed, it should last for at least 12 months if kept in a cool, dry place.