Have you ever heard of carrot jam? It has been around in the Ball Blue Book (the bible of canning) for many years, but I passed over the recipe thinking, “Carrot Jam? I don’t think so.” Well, this year I decided to use some of our extra garden carrots up and made some. It tastes good! I tweaked the recipe a bit and when I make it again will modify it even more.
To make the jam, I dug out my trusty old Saladmaster to shred the carrots.
When you put all the ingredients into the pot, it will be very thick. This is not the “thick” that it needs to be before it is done.
Here’s the recipe I used:
Spiced Carrot Jam
2 quarts grated carrots (eight cups)
1 & 1/3 cups lemon juice
8 cups sugar
1 tsp cloves
1 tsp allspice
1 tsp cinnamon
grated zest from two lemons
Combine all ingredients in a large sauce pot. Bring to a boil, stirring constantly. Turn the fire down slightly and continue stirring constantly until thick. You want it to continue to boil. After it comes to a boil, boil and stir at least 20 minutes. When the syrup is jelling, pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Next time I will cut down the allspice and cloves a little. Be sure not to cut down the lemon juice or grated rind. Carrots have no pectin and this is what makes it jell. If you have never made jelly or jam, I would not recommend this recipe to start with. However, if you are an experienced jam/jelly maker, this recipe is quite simple.