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This recipe is classed as easy

Rating 2.81 / 5 (86 votes)

Prep time:
20 min
Cook time:
30 min
Serves:
makes 5kg

Thane Prince combines cardamom and carrot to wonderful effect – you could try this preserve with parsnips instead of carrots too

Method

1. Place 3 saucers in the freezer to chill - you'll need them later to test the setting point of the jam. Sterilise some jam jars by washing 3-4 jars in soapy water and rinsing them in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/Gas 1. Leave them there for at least half an hour while you make the jam.

2. Cook the carrots in saucepan of boiling water for 10-15 minutes, or until tender. Drain and chop finely.

3. Put the carrots, citrus zest and juice, and cardamom seeds in a preserving pan. Add the sugar, and simmer over a low heat until the sugar has dissolved.

4. Increase the heat and boil the mixture for 5 minutes.

5. Add the pectin, return the mixture to the boil, and cook for a further 2 minutes. To test if the jam is ready, dollop a teaspoonful of the mixture onto one of the saucers from the freezer and leave for a few seconds. Push the mixture with your finger and if it gives a little and has started to set, the jam is ready.

5. Once the jam has reached setting point, leave to cool for a further 10 minutes, then stir well. Pour into the hot sterilised jars, seal and label. The jam will keep for up to three months if stored in a cool, dry place and if the jar is sterilised correctly.

Ingredients

  • 500 g young carrots, peeled and sliced into 2cm strips
  • 3 lemons, finely grated zest of 2 lemons, juice of all 3
  • 1 large orange, finely grated zest and juice
  • 1 tbsp cardamom seeds, (split open the green pods of the cardamom to find the seeds)
  • 1 kg granulated sugar
  • 125 g liquid pectin

Tips and suggestions

if you don’t have a preserving pan you can improvise with an enamelled cast-iron casserole dish (Le Creuset for example) that is wider than it is deep. This ensures that heat is conducted quickly so that the jam reduces quickly, retaining its fresh flavour.

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Latest Comment

 

Really lovely and easy to do, however the jam separates and all the carrot pieces float to the top as it sets. I tried mashing the carrots rather than finely chopping for a much prettier result, with jammier consistency.
I found this a marvellous addition to a hot brie and bacon sandwich :-)

jennaB59682 jennaB59682  Posted 11 Dec 2010 2:49 PM
 

Hi Caz
An automatic jam maker how fab! I don't see why you couldn't put all the ingredients in together as that how it works in the recipe above, but do check the manufacturers instructions as they say.

Nora R Nora R  Posted 16 Jul 2010 11:33 AM
 

i have just bought a tefal jam maker, is it alright to place all the ingredients together in the machine at the same time as i would love to create this jam

cazjaz cazjaz  Posted 16 Jul 2010 9:28 AM