On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Noodles, Dim Sum and Dumplings
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.83 / 5 (6 votes)

Prep time:
20 min
Cook time:
1 hr
Makes 2 x 500g jars

Stefan Gates' carrot jam is laced with brandy and almonds, and makes a delicious accompaniment to cheese and cold meats


1. Wash and scrape the carrots, then cut them into chunks.

2. Place them in a steamer and cook for about 40 minutes or until completely soft (if you don't have a steamer, boil them in as little water as possible.)

3. Drain well and blend in a food processor until very smooth.

4. Place the pureed carrots with the sugar, lemon juice and zest in a heavy-based saucepan. Stir over a very gentle heat until all the sugar has dissolved.

5. Simmer the mixture for 10 minutes. Add the almonds and brandy and stir thoroughly.

6. When cool, spoon into some sterilized jars, seal tightly and store in a dry place.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


A little to sweet for my taste, if I made it again I would hold back on the sugar.

Chris_P Chris_P  Posted 08 Jan 2010 4:14 PM