Carrot jam with orange is a unique and flavorful combination that brings out the natural sweetness of carrots and the bright, citrusy zing of oranges. It’s a great way to enjoy a different twist on traditional jams. Here’s a simple recipe for you:
Carrot Jam with Orange
Ingredients:
- 4 cups grated carrots (about 6-7 medium carrots)
- 1 cup freshly squeezed orange juice (about 2-3 oranges)
- Zest of 1 orange
- 1/4 cup lemon juice (about 1 lemon)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until ready to use.
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Prepare the Carrots: Peel and grate the carrots finely. You should have about 4 cups of grated carrots.
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Cook the Carrots: In a large pot, combine the grated carrots, orange juice, and orange zest. Bring to a boil over medium heat, then reduce the heat and simmer for about 10-15 minutes, or until the carrots are tender and the mixture has reduced slightly.
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Add Lemon Juice and Pectin: Stir in the lemon juice. Sprinkle the fruit pectin over the mixture and stir well. Bring to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture is boiling, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This carrot jam with orange is great for spreading on toast, pairing with cheese, or even using as a topping for desserts. Enjoy your sweet and tangy creation!
