Carrot jam is a delicious preserve, easy to make at home and very tasty.
The carrot is a vegetable rich in minerals and simple sugars, and it is a source of pro-vitamin A, vitamin B, and C, and rich in beta-carotene. Its use in jam production has allowed the European Union to classify it as a fruit, thanks to its sweet and sugary taste.
The preparation of homemade carrot jam, or carrot marmalade, is very simple but always requires following the guidelines set by the Ministry of Health on the preparation of homemade preserves, which you can find HERE.
Read how to make carrot jam with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: about 2 lbs of jam
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs carrots
- 2.5 cups sugar
- 2 lemons
Preparation of Carrot Jam
Wash the lemons, dry them well, and grate their zest.
Squeeze the juice.
Peel the carrots, cut them into chunks, and place them in a pot.Drizzle them with lemon juice and add enough water to cover the carrots.
Bring the pot to the heat and cook for about half an hour until the carrots are tender.
Drain them and blend them.
Return the resulting puree to the pot with the grated lemon zest and sugar, and cook over very low heat, stirring continuously, until your carrot jam reaches the consistency you prefer.Turn off the heat and immediately jar it in glass jars sterilized according to the guidelines on homemade preserves issued by the Ministry of Health (which you can view by clicking HERE).
For longer conservation, you can also proceed with pasteurizing the freshly filled jars (placing them in a pot, separated by clean cloths, covering them with water, and then letting them cook for twenty to twenty-five minutes from the moment of boiling over low heat).
Store the jam in a dark, cool, dry place until opened, then, once opened, you can store the jar in the refrigerator for a few days.
Notes
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