Christmas carrot and cardamom jam


New member
Here is a fantastic and very simple festive jam recipe for those of you looking to make your very own at home. Go on, you know you want to get stuck in, and Carrot and Cardamom jam is an amazing food which is perfect for so many things.

Ingredients you need
500 grams of 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 tablespoon of cardamom seeds, (split open the green pods of the cardamom to find the seeds)
1 kg granulated sugar
125 g liquid pectin

With all of your ingredients sorted and ordered, now comes preparation and cooking. If you are a seasoned jammist' then you will know exactly what you need to do here, but if not, making jam is actually a pretty simply affair.
First of all you need jam jars. Make sure these are fully sterilized and washed before usage. I recommend using hot water and washing up liquid to rinse them, and then allow them to dry upside down in an oven at 100 degrees Celsius for further sterilization.
Once your jam jars are being prepared, cook your sliced carrots in boiling water for 10 minutes until tender, and then once they have cooled slightly and de-steamed chop them finely. Mix together your finely chopped carrots with your citrus zest and juice and cardamom seeds in to a preserving pan, add your sugar, and simmer over a low heat until the sugar dissolves. Once dissolved, increase the heat and boil your mixture for around 5 minutes.
Once you have done the above, add your pectin, return the mix to boil, and cook for another 2 minutes. When the jam is at its setting point, simply remove from the boil and leave to cool for 10 to 15 minutes before stirring and pouring in to your sterilized jam jars. Now you should have amazing carrot and cardamom jam which will last for up to three months!