CARROT JAM RECIPE
Jams are usually made in the Summer season but you can always go for a twist. Try this unique jam made of carrots, which are found in winters. This homemade jam is quick and easy-to-make. Carrot Jam is a great way of preserving carrots for weeks. It is perfect when accompanied with toast or plain bread for a filling breakfast. You can also serve pack it in your kids' lunch boxes, or carry it for picnics and road trips. This jam would be relished by adults and kids alike. Enjoy!
Provided by TNN
Categories Appetizers
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Peel and grate half of the carrots. Place a large pan over medium heat and boil the grated carrot in water till it becomes soft. Turn off the heat, drain the excess water, and let the boiled carrot cool. Then blend the boiled carrot into a puree and keep it aside in a bowl.
- Meanwhile, peel and chop the remaining carrots.
- Place pan over medium heat. Add chopped carrots, pureed carrots, sugar, cinnamon powder, lemon juice and lemon rinds and mix well. Cook this mixture for about 12-15 minutes till it becomes thick enough.
- You can check the consistency of the mixture by placing some of it on a plate. If it is thick and consistent enough, the jam is ready. Turn off the heat and let the jam cool. Store the it in a glass jar and refrigerate.
Nutrition Facts : ServingSize 1 bowl, Calories 225 cal
EASY PERSIAN CARROT JAM (MORABA-YE HAVIJ)
An easy to make jam with no setting point required. The flavours of cardamom and rose shine through and transform this rather mundane vegetable into something decidedly exotic. Spread on toast or use to accompany salty cheese.
Provided by Choclette @ Tin and Thyme
Categories Breakfast Jams, Chutneys etc
Time 30m
Number Of Ingredients 8
Steps:
- Place the carrots, cardamom pods and water in a large pan. A preserving pan is ideal but any large saucepan is fine.
- Bring to the boil and simmer for 5 minutes with the lid on.
- Add the sugar and saffron if using and stir until the sugar has dissolved.
- Finely grate the lime zest and stir in.
- Bring to the boil again and boil without a lid for 15 to 20 minutes when most of the liquid should have evaporated and the carrots soft.
- Add the juice of the limes and lemon about ten minutes after adding the sugar.
- Add the rosewater, rose syrup or rose extract* a couple of minutes before turning off the heat.
- Spoon into sterilised jars whilst hot and cover.
- Will keep in the fridge for several weeks.
Nutrition Facts : Calories 487 kcal, Carbohydrate 121.8 g, Sodium 115 mg, Fiber 5.9 g, Sugar 108.6 g, ServingSize 1 serving
BAKED FETA WITH CARROT JAM
An easy but elegant Turkish appetizer: Just wrap blocks of creamy feta with this simple spice-and-nut mixture, bake, and serve with an easy-to-boil carrot jam-plus plenty of warm pita or crusty bread.
Provided by Ana Sortun
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Carrot jam, part 1: In a small saucepan, bring water to a boil with honey and bay leaf. Reduce heat and simmer until the mixture thickens slightly, about 6-8 minutes. Add grated carrots and coriander, and simmer until the carrots become thick and jam-like, about 40 minutes.
- Walnut crumb: In a small bowl, mix ground walnuts, sesame seeds, za'atar, sumac, and a pinch of salt. Stir in olive oil to make the mixture slightly sticky. Set aside.
- Feta: Preheat oven to 400 F. Slice feta into 6 equal pieces (don't worry about breakage). Place each slice of feta on a piece of parchment paper, roughly in the middle of the paper. Spoon a heaping tablespoon of the walnut crumb over the feta and pack it down lightly. Drizzle 1 teaspoon of olive oil. Fold the parchment over the feta and seal each packet by folding or rolling the edges over twice. Transfer the packs to a baking sheet and bake for about 12 minutes.
- Carrot jam, part 2: When the carrots have reduced and most of the liquid has cooked down, stir in lemon juice and olive oil. Set aside.
- Assembly: When feta is piping hot and ready to serve, cut an X in the top of each paper packet with scissors-carefully, so the steam doesn't burn you. Pull the tips of the triangles away from the center to open up each packet. Spoon a little carrot jam on each feta chunk, sprinkle with scallions, and serve immediately with pita bread.
CARROT CAKE JAM
For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! -Rachelle Stratton, Rock Springs, Wyoming
Provided by Taste of Home
Time 45m
Yield 8 half-pints.
Number Of Ingredients 9
Steps:
- Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CARROT CAKE JAM
One of the best jam recipes I have ever made... Tastes almost exactly like the cake!
Provided by Mary Jane Brown
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h56m
Yield 64
Number Of Ingredients 11
Steps:
- Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
- Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
- Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.8 g, Fat 0.5 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.4 g, Sodium 2.3 mg, Sugar 22.9 g
CARROT MARMALADE
This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!
Provided by Jenny Sanders
Categories Oranges
Time 1h45m
Yield 3 250ml jars, 48 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemon and orange and shred them finely.
- Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
- Put the canning jars in a large kettle with enough water to come to an inch above the rims.
- Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
- Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
- Wash, peel and grate the carrots.
- Add the carrots and sugar to the peels.
- Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
- Fish out the seeds, draining them well.
- Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.
Nutrition Facts : Calories 43.9, Sodium 3.4, Carbohydrate 11.4, Fiber 0.3, Sugar 10.6, Protein 0.1
CARROT CAKE JAM
Make and share this Carrot Cake Jam recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 1h10m
Yield 6 1/2 pints
Number Of Ingredients 9
Steps:
- Mix everything BUT sugar and pectin in pan.
- Bring to a boil.
- Bring down to a simmer for 20 minutes, stirring every once in while.
- Add pectin and bring to a boil.
- Add sugar bring to a rolling boil.
- Take off heat.
- Fill hot sterile jars.
- Put lids on.
- Water bath for 10 minutes.
Nutrition Facts : Calories 920.6, Fat 0.3, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 237.7, Fiber 3.3, Sugar 231.5, Protein 0.8
More about "carrot jam recipes"
CARROT JAM RECIPE - EUGENIA BONE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hrAuthor Eugenia Bone
- In a large enameled cast-iron casserole or heavy pot, combine the carrots, sugar, lemon zest, lemon juice and salt; mix well. Wrap the cinnamon sticks and cloves in a double layer of cheesecloth and tie into a bundle. Tuck the bundle into the carrots. Cover and refrigerate overnight.
- Add the nutmeg and 1/2 cup of water to the carrots and bring to a boil. Cook over moderately high heat, stirring occasionally, until the carrots are shiny and the liquid is syrupy, about 40 minutes. Discard the spice bundle. Let the carrot jam cool to room temperature, then refrigerate.
CARROT JAM - KNEADY GIRL
From kneadygirl.com
5/5 (1)Total Time 35 minsCategory JamsCalories 35 per serving
- In a heavy saucepan, combine carrots, jalapeno, vinegar, lemon juice, spices, and pectin. Stir well.
SUPER EASY CARROT JAM WITH CARROT CAKE SPICES - LARDER …
From larderlove.com
CARROT JAM RECIPE - RECIPETIPS.COM
From recipetips.com
CARROT JAM RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
HOMEMADE CARROT JAM – SMALL BATCH RECIPE - REBOOTED …
From rebootedmom.com
MORABA HAVIJ | PERSIAN CARROT JAM RECIPE - PERSIANGOOD
From persiangood.com
40 HOMEMADE JELLY AND JAM RECIPES | TASTE OF HOME
From tasteofhome.com
CARROT JAM (MURRABā-YE HAVIJ) | JAM RECIPES | SBS FOOD
From sbs.com.au
HOW TO MAKE (MILDLY ADDICTIVE) CARROT CAKE JAM
From becomingafarmgirl.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
CARROT PRESERVES - AN EASY CARROT CAKE JAM RECIPE
From littleyellowwheelbarrow.com
CARROT JAM RECIPE - LE PARFAIT
From leparfait.com
ULTIMATE CARROT CAKE (WITH CARROT CAKE JAM) - DINNER, THEN DESSERT
From dinnerthendessert.com
HUGH FEARNLEY-WHITTINGSTALL'S VEGETABLE JAM RECIPES
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love