Carrot Jam Recipe

Carrot jam is a traditional recipe that has been enjoyed by Iranians for centuries. In fact, its origins can be traced back to the 12th century, when it was first made in Iran.

Over time, the recipe for carrot jam spread throughout the Middle East, the Mediterranean, and even as far as Spain. One of the distinctive features of Iranian carrot jam is the use of cardamom and rosewater, which give it a unique and delicious flavor.

Carrot jam is a popular recipe not just in Iran, but all around the world. Many countries such as Greece, Turkey, and England have their own variations of the recipe.

Carrot jam and marmalade are delicious and fragrant, with a beautiful color. They are often used as a decorative element for sweets and cakes.

In this Cookingrush recipe, I will be showing you two methods for making carrot jam and carrot marmalade. I will also provide instructions on how to properly store the jam and sterilize the jars at the end of the article.

How to make clear carrot jam

Necessary ingredients for making colorful carrot jam
Carrot	1 kilo
Sugar	800 grams to 1 kilo
Brewed saffron (optional)	1 tablespoon
Water	2 cups
Fresh lime juice	1 spoon
Cardamom (if desired)	3
Rosewater	1.2 spoons

Equipment

Knife – Grater – Pot – Jar for jam

Homemade simple carrot jam recipe

1. Begin preparing the carrot jam by washing the carrots, then peel them with a peeler. Next, finely or coarsely grate the carrots, depending on your preference.
2. To make the jam, select a pot and add the grated carrots. Cook on low heat for 5 minutes.

3. Next, add water to the pot with the carrots, turn up the heat until the water reaches the level of the carrots, and let it boil. Be sure to stir the mixture occasionally while it’s boiling.
4. To make the jam tasty, slowly add sugar to the pot, one spoonful at a time, stirring after each addition. This will ensure that the sugar is evenly distributed and dissolved.

5. Once the water reaches a boil and you’ve added the sugar, make sure to stir the mixture until the sugar is fully dissolved and evenly distributed. Be sure to scrape the bottom of the pot to ensure that no ingredients are sticking and burning.

Note: Skimming the surface of the jam will result in a clearer and more vibrant final product.

6. Once the jam has cooked, reduce the heat and use a flame diffuser under the pot. Cover the pot and let it simmer for 1.5 to 2 hours over low heat.

Tip: To achieve the desired consistency for the jam, it’s important to let it cook over a gentle heat and remember to stir the mixture occasionally.

7. The carrot jam should now be thickened and well-cooked. After the cooking time has passed, open the lid of the pot and add cardamom, rose water, and saffron (if desired) to the jam.
8. Including these ingredients is optional, but it will give the jam a unique taste and color. If you prefer, you can also make the jam without these additional ingredients.

9. If you choose to include the additional ingredients, let the jam simmer for an additional 15-20 minutes over low heat. This will allow it to reach the desired consistency and set.

Note: Remember to stir the jam frequently throughout the cooking process to ensure that all ingredients are well-cooked and evenly distributed.

10. Your homemade carrot jam is now ready! Remove the pan from heat and allow the jam to cool to room temperature. If you want the jam to have a bright color, let it sit for 12 to 24 hours at room temperature.

Tip: Be sure to cook the jam over low heat to prevent it from thickening too quickly and to ensure that the carrots are fully cooked. This will help the jam reach the desired consistency.

Your delicious carrot jam is now ready to be transferred to sterilized jars and stored in the fridge. Be sure to use it within a few days after opening the jar.

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How to make carrot marmalade without gelatin powder and in 30 minutes

Learn how to make delicious carrot marmalade with just 3 simple ingredients in the quickest way possible. The tradition of making carrot jam dates back to World War II, when fruits were scarce and difficult to come by. In order to make something tasty and long-lasting, cooks turned to carrot jam as an alternative.

I am excited to share this easy and affordable recipe for delicious carrot jam with you. Join me in the kitchen for a fun and tasty cooking experience.

Necessary ingredients for carrot marmalade for all kinds of sweets and desserts

Ingredients for carrot marmalade
Carrot	750 grams
Sugar	450 grams
Fresh lemon	Fresh lemon

Required equipment: grater – knife – cutting board – large pot – spoon – blender, food processor or meat grinder for pureeing.

Friends, feel free to adjust the amount of sugar to your liking to make the marmalade sweeter, or use honey or other sweeteners to taste.

Here’s a recipe for carrot marmalade, ready for you to make right away!

1. To make carrot marmalade, start by grating one carrot or 50 grams, and set it aside.
2. Next, peel the remaining carrots and slice them into thin rings.

Tip: The size of the rings is not crucial, but try to keep them all the same size so that they cook evenly.

3. When making the marmalade, add the grated carrots to a pot and place it on the stove. Pour enough water over the carrots to fully cover them.
4. Boil the carrots for about 15 minutes, or until they are soft. Drain off the water once they are cooked.

5. After the carrots have finished cooking, puree them using a blender, food processor, or meat grinder, or mash them with the back of a spoon. If desired, strain the puree to remove any excess water.
6. Next, set aside 500 grams of the puree to use for the marmalade, and use the remaining puree for other dishes such as mixing with maple syrup or adding to porridge.

7. Now that the pureed and grated carrots are in the pot, start cooking them over low heat. As the mixture heats up, add sugar gradually, stirring constantly until it dissolves and the ingredients are well combined.
8. Continue cooking the marmalade on low heat for 15 minutes, and skim off any foam that rises to the surface to lighten the color.
9. As the final step, add the juice of one lemon and, if desired, some lemon zest, and stir for another 1-2 minutes.

Tip: Keep in mind that the lower the heat, the clearer the color will be, while higher heat will result in a darker color.

10. Once the marmalade is finished, remove it from the heat and let it cool to room temperature.

Tip: You can also add the lemon juice and peel after removing the marmalade from the heat and stirring it in.

Our delicious carrot marmalade is now ready to be enjoyed! Once it has cooled, pour it into a sterilized jar and store it in the refrigerator.

Tip: If you prefer, you can remove the lemon peel after trying the marmalade.

Using carrot marmalade for sweets and cakes

Carrot marmalade is not only delicious, but also visually appealing. There are many ways to enjoy this sweet spread. It’s often used for breakfast, but can also be incorporated into other dishes as well.

• Pancake
• Waffle
• Pies and tarts
• Yogurt
• Cookies
• You can mix it with oats

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How to boil and sterilize jars of jam for long-term storage

To ensure the longevity and optimal taste, color, and aroma of your carrot jam, it’s important to sterilize the jars before storing them. This will help to preserve the jam for longer periods of time, especially when stored in the refrigerator.

1. Begin by washing the jars with warm water and soap.
2. Once they are clean, place the wet jars on a baking tray and put them in the oven at 160 degrees for 5-10 minutes. Carefully remove the jars from the oven and fill them with the jam.
3. Additionally, sterilize the lids of the jam jars by boiling them in water.
4. It’s best to pour the jam into the jars while they are still hot. Avoid pouring cold jam into hot jars and vice versa, as this can cause the jars to crack.

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Nutrition table of carrot marmalade

• Calories: 70
• Carbohydrates: 18 grams
• Sodium: 17 mg
• Potassium: 89 mg
• Sugar: 16 grams
• Vitamin A: 417 mg
• Vitamin C: 5.3 mg
• Calcium: 10 mg
• Iron: 0.1 mg

Here’s a recipe for a tasty carrot jam. Keep in mind that this jam may not be suitable for some inpiduals and that consuming too much of any type of jam can have negative effects on your health. Thank you for reading.