Carrot Jam Recipe

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Photo by Kate Hackworthy
Blogger Kate Hackworthy offers her own simple recipe for carrot jam on her healthy food and lifestyle blog Veggie Desserts (
Makes 1 pint SERVINGS


  • 1 pound carrots, coarsely grated (about 2-1/2 cups)
  • 1-1/2 cups sugar
  • 2 teaspoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • One 3-inch cinnamon stick
  • 8 whole cloves
  • 1/2 cup water
  • Pinch grated nutmeg


  • In a heavy-bottom pan, combine carrots, sugar, lemon zest and juice and salt. Bundle whole spices in cheesecloth and add to carrots. Cover and refrigerate overnight.
  • The next day, add water and nutmeg to carrot mixture. Bring to a boil over medium heat, stirring often, until syrup has mostly evaporated and is thick and orange, and carrots are glossy, about 30 minutes. If you overboil carrots, they become gluey.
  • Discard spice bundle. Let jam cool to room temperature, then refrigerate. Or, water bath can jam, processing 2 half-pint jars containing hot jam and 1⁄4-inch headspace for 10 minutes. Makes 1 pint. Find more great ways to savor your fall harvest in our Guide to Fall Food Preservation.
    Recipe reprinted from The Kitchen Ecosystem by Eugenia Bone.

Carrot jam is great on a cheese tray or in a sandwich.

Carrot Jam Recipe

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