Homemade carrot jam is carrots boiled until tender, puréed, and cooked slowly with sugar, the zest of pica limes, and the juice of three of them for about 45 minutes, skimmed, and poured hot into sterilized jars. It takes 30 minutes of preparation and 90 minutes of cooking, and serves 6.
A simple way to give a new use to a vegetable available almost all year.
How to Make Carrot Jam?
The best season is late spring, when carrots are fresh, tender, and naturally sweeter. Keep the heat low so the sugar does not crystallize.
Nutritional Information
Each serving of carrot jam contains approximately 400 kcal, 99 g of carbohydrates, 0 g of fat, 1 g of protein, 5 g of fiber, 91 g of sugars, 0 mg of cholesterol, and 115 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Carrot Jam Recipe
Preparation: 30 minutes
Cooking: 90 minutes
Servings: 6
Ingredients
- 1 kg (2.2 lb) of carrots
- 500 g (2½ cups) of sugar
- 4 pica limes (or Key limes)
Instructions
- Wash and peel the carrots, cut them into medium rounds, and put them in a medium pot. Cover with cold water, heat over medium, and cook for about 20 minutes until tender. Drain and blend into a smooth purée.
- Wash the limes and carefully grate the outer zest, without the white pith. In a medium pot, combine the carrot purée and sugar, heat over medium, and stir until fully dissolved. Add the lime zest and the juice of three limes and cook for about 45 minutes without letting it boil.
- Skim off the foam that forms on top until the jam reaches the texture you want. Turn off the heat, pour the hot jam into clean, sterilized glass jars, close, and cool upside down to seal. Store in a cool, dry place and refrigerate once opened.
Additional Tips
Young carrots
Baby or very young carrots are more tender and naturally sweet, so you can use slightly less sugar.
Gentle heat
Keep the heat medium low and avoid a hard boil, which can crystallize the sugar; stirring keeps it even.
Thermomix method
Put the peeled carrot slices, sugar, and lime juice in the bowl and cook at 100°C (212°F), speed 1, for 30 to 40 minutes, depending on the consistency you want.
Add spice
A cinnamon stick or a little grated ginger pairs well with carrot.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Pica limes | Lemons | 2 | Sharper |
| Sugar | Less sugar with baby carrots | 400 g | Softer set |
| Plain | With orange zest | 1 orange | Citrusy |
| Plain | With ginger | 1 tsp | Spicy note |
Frequently Asked Questions (FAQs)
1. Why is my jam too gummy?
Usually from overcooking or too high a temperature, which concentrates the sugar too much. Stop as soon as it reaches the consistency you want; it thickens as it cools.
2. Can I use baby carrots?
Yes. Young carrots have less woody tissue and more natural sugar, giving a softer, sweeter jam that may need slightly less sugar.
3. What is the advantage of the Thermomix method?
Precise temperature control and constant stirring prevent hot spots on the bottom, so the sugar dissolves evenly without burning.
Did You Know?
Carrots provide beta carotene, which the body converts into vitamin A, important for healthy eyes.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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