Carrot Jam

Oct 26, 2021 | 0 comments


Carrot Jam

Carrot Jam - in jam pot
I was looking at the leftovers in meal plan 2 and thought, with a little adjusting, I could probably get another day out of it. And right enough, I did! Very satisfying!
One of the things I experimented with was wondering if I could use the last of the carrots, and the plentiful sugar remaining to make a jam to use in the week. So I had a play in the kitchen, one of my favourite things to do, and came up with something delicious – a carrot jam!

How To Make Carrot Jam

Carrot Jam - ingredients on worktop

Grate the carrots, no need to peel if they are in decent condition. Put a small handful to one side.
Simmer the remaining carrots, with the lid on, in a little water until very soft.
Then standing over the pan, with the lid off, hard boil until the remaining water is mostly gone.
Tip in the sugar, the handful of carrots put aside and the zest and juice of a lemon. Retain the used carcass, as you can make a delicious lemon jam, using just used up carcasses, or a mixture of carcasses and whole lemons. Freeze the used lemon until you are ready to use it.
Simmer until most of the moisture has gone.
While this is happening, sterilise a jam jar and its lid by washing in hot soapy water, then gently warming the jar in the oven. whilst keeping the lid in boiled water. If you heat the lid in the oven, the seal will harden and may not make good contact with the jar rim.
This amount makes about ¾ of a normal sized jam jar. I used these amounts as that is what I had left (of carrots) in the meal plan.
To make a full jar see the recipe card for details.

What Is Carrot Jam Like?

Carrot jam is zesty from the lemon, with a little crunch from the carrot shreds. It tastes fresh and delicious. I’m really glad I tried this and will definitely be making it again.

What Changes Can I Make?

Having created a carrot jam using leftovers from meal plan 2 , I was very curious if it would work with swede. Google showed no recipes at all for it, or any mention, looked up rutabaga too to see if there were any American recipes, but zilch.
Had to try it didn’t I!  It tastes amazing and not in the least like swede. If I had to guess blind, I would have said carrot.
a collage of images for swede jam
Do have a go at this, or the carrot version, they’re amazing!
Anyone tried it with onions? Loads of recipes for an onion jam that is actually chutney. None at all for jam.
I’m going to try it with beetroot next.

Want Some More Jam Ideas?

Lemon Peel Jam

Apricot jam. Fresh and wonderful, and better than even the poshest versions you can buy!

Home made French apple jam

Home made sloe and apple jam


Carrot Jam in a jam jar
carrot jam on toast

Carrot jam

5 from 1 vote
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Gluten Free
Low Fat
Dairy Free
dairy free by Olguioo from the Noun Project
Dairy Free
freeze by Hare Krishna from the Noun Project
Freezes Well
low saturated fat by Yoyon Pujiyono from the Noun Project
Low Fat
No Nuts by Llisole from the Noun Project
Nut Free
Servings: 0.75 400g jar
Cost per portion 31p for ¾ jar
Calories: 22kcal
Author: Thrifty Lesley
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  • 200 g carrots
  • 110 g sugar
  • 1 lemon zest and juice
  • 150 ml water approximately


  • Grate the carrots, no need to peel if they are in decent condition.
  • Put a small handful of grated carrot aside
  • Simmer the remaining carrots in a little water, with the lid on, until very soft.
  • Then standing over the pan, remove the lid and hard boil until the remaining water is mostly gone.
  • Tip in the sugar, the reserved carrot and the zest and juice of the lemon.
  • Simmer until most of the moisture has gone. Keep watching it!
  • While the jam is simmering, sort your jam jar(s) out. If you haven’t already, wash it/them, and pop them in a low oven to sterilise them. Some people use jars fresh from the dishwasher. Whatever you do, they need to be very clean, and dry.
    Any water in the jars allows a sugar syrup to develop, and over time, that may well grow mould, spoiling your lovely jam.
    And they need to be scrupulously clean so your jam will keep well, there must be no germs, bacteria or mould spores at all in the jars.
    And don’t forget the lids. If you are not using lids, cover the jars with cellophane circles and elastic bands. Or use circles cut from cereal box inners and perhaps a pretty ribbon. A little gingham fabric looks fabulous. Anything that will keep the jam clean and dry will do the job.
  • Stir well. Leave to cool for about 10 minutes, stirring now and again
  • Put your jar(s) on a heatproof surface and carefully ladle in the jam. Be careful, splashes will burn you badly at this temperature. A jam funnel is helpful for this
  • I usually put a very clean tea towel over the filled jar(s) until they are just warm and only then put the lid on. The tea towel is to keep any mould spores in the air, off the surface of the jam.
    I do this so that the steam from the cooling jam doesn't create a sugar syrup on the top, an ideal pool for undesirable things to grow in.
    Others have recommended putting the lids on straight away and turning the jars upside down for a few seconds.


I only had 200g carrots left on the meal plan, which makes ¾ jar. To make 1 full jar, use 300g carrots and 220g sugar. Continue with a whole lemon, or use 1.5 if you have it. 
Nutrition per tblsp
This is just as nice using swede. Bet you wouldn't be able to tell what it was! 


Nutrition Facts
Carrot jam
Amount Per Serving
Calories 22 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 6mg0%
Potassium 32mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 1337IU27%
Vitamin C 3mg4%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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