Sauce & Pickle Recipes > Carrot Jam

How to make carrot jam:
This jam was created by Dr. Carrot, who was a creation of the Ministry of Food during the Second World War. An interesting recipe to try!


2 1/2 lb small carrots, peeled and sliced thinly
2 1/2 lb caster/superfine sugar
finely grated rind and strained juice of 2 lemons
finely grated rind and strained juice of 1 orange
(see measure conversions for more information)


- Put the carrots into a large saucepan and add just enough water to cover.
- Bring to the boil and cook for 15 - 20 minutes, or until soft.
- Strain off and reserve the cooking water.
- Puree the carrots with 1/4 pint of the reserved cooking water in a food processor.
- Return to the pan.
- Pour a further 1/4 pint of the reserved cooking water into a separate pan and add the sugar.
- Stir over a low heat until dissolved, brushing down the sides of the pan with hot water to keep it free of sugar crystals.
- Add the sugar syrup to the carrot puree and stir in the lemon and orange rinds and juice.
- Bring to the boil over a low heat, stirring occasionally, and then boil rapidly for 10 minutes.
- Remove the pan from the heat and test for a set.
- If necessary, boil the jam for a further 5 minutes and test again until setting point is reached.
- Pour the jam into sterilised warm jars and cover immediately with waxed paper discs and cellophane covers.
- Label when cool and store in a cool, dry airy cupboard.