Monday, 1 November 2010

Mulled carrot jam

With some carrots beginning to give a little, I thought I'd have a go at making some carrot jam.

So what is carrot jam? Carrot jam is just that jam made from carrot. It was around my University days that I discovered carrot jam on the shelf at KRK Continental Grocers, (a Pakistani owned grocery store) in Glasgow. It was the same time I discovered Rose petal Jam from Pakistan. Of course, I had to purchase a jar of each to try. Both were extremely sweet and sugary that I had great difficulty finishing the jar. I tried my utmost though, spreading them on toast for breakfast; or and in between celebratory cakes.

If you’ve googled for carrot jam, you'll know that there are various carrot jam recipes out there. Most notably that from Mrs Beeton, Carrot Museum and various recipes for Persian Carrot Jam. But I wanted to make a simple version, no almond flakes, no rosewater and no brandy.
To look at it - I would describe it as carrot halwa (a traditional South Asian: Indian, Pakistani and Bangladeshi sweet dish) in a jar, but it has the taste of non-alcoholic spiced mulled wine and carrot cake. This is not a gelatinous or smooth jam, its almost chutney like – just sweeter. This is one of those jams that has to be spooned onto your chosen palette – this could be toast, pancake, waffle or even in a croissant.
I am not the kind of person who often goes ‘mmm ooh ahhh delicious’ but after tasting for sweetness and flavour, I could not help myself going ‘yum yum’. I just loved the flavour. The deep golden orange colour is intense too, just like fire burning.

Mulled carrot jamMakes just over 2 x 245ml jars filled right to the top; or keep the remainder back as a cooks treat.
Ingredients360g sugar
200ml water
400g carrots, peeled and grated
Juice and grated zest of 1 orange
Juice of 1 lemon
½ stick of cinnamon
6 whole cloves
MethodPut the sugar in a heavy based saucepan with the water. Place over medium heat and bring to the boil, stirring occasionally.
Add the carrots and orange zest and keep the pan boiling for 10 minutes until the liquid becomes syrupy. Add the rest of the ingredients to the pan and boil gently for 10 - 20 minutes or until the jam is thick and sticky and the carrots tender.
Allow to cool slightly, remove the cinnamon stick and then ladle into sterilised jars and cover with lids. Optional: if you wish, before ladling into jars, you could blitz the carrots further with a hand blender, but I preferred the texture.

35 comments:

  1. I always thought that making jams are a lot of hassle, but that does sound easy!..thanks a lot for the recipe

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  2. This carrot jam sounds delicious.
    Regards

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  3. Carrot jam is a totally new concept to me, but if you say that it taste like an halva.... well, that must be good, very very very good in fact!

    ciao
    Alessandra

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  4. I love this, will have to give it a try soon!!

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  5. I've never heard of carrot jam before but I'm loving the colour of it.

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  6. Now that sounds delicious and different! I remember buying rose petal jam in Poland last year, I loved it!

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  7. oooh, this looks good too! I'd better find myself a supply of bottles - looks like I'm going to be busy!

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  8. Mmmmmhhh! Carrot halva in a jar - absolutely MUST try it, carrot halva being one of my all-time favourite desserts.
    Yummy yum yum :)

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  9. This looks a bit different. You must have such a well stocked larder!

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  10. MoOn.
    Although this is called a jam, its not the usual kind of jam you find in the shops. this one is more chunky. Good none the less. Do try it.


    Thank you Annie.


    Alessandra.
    It does not completely taste like carrot halwa, This jam just looks like it. You'll like the flavour i am certain of it.


    Thank you Michelle.
    Let me know if you do and how you find it. I think your little excitable one will love it!


    Thanks Taz.
    The colour is rather amazing.


    Thank you Matron.
    So lovely to hear from you. Its been a while. I feel like fellow growers don't visit me as much as the used to when I had an allotment plot.


    Thank you Sue of Nearly 50 and trying to be Frugal.
    If you do make it, please please let me know how you found the taste and texture. It is v. different from ordinary jam.

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  11. Thank you so much Sphinx.
    Jars and bottles are quite expensive, but once you've got them you can reuse them.


    Scarlett.
    It is so lovely to hear from you. It has been a while for sure.

    This jam does not completely taste like carrot halwa, it just looks like it. Nevertheless I think you will like the flavour of it.
    :)


    Please Do Not Feed The Animals.
    My larder is certainly well stocked this year, but I will be sharing some of these delights.
    There is no way the two of us can use all the jars.

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  12. oh my!! The carrot jam looks and sounds delightful and all those pictures on your side...oh if only you lived in my town and operated a delicious and healthy cafe. I would give up my own cooking to eat these goodies every day!

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  13. Thank you so much Darlene.
    Such a warm and lovely comment and compliment.
    If I lived nearby, I would have been happy to have had you over and share the food from my kitchen.
    Warm wishes

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  14. This sounds wonderful. I have not heard of it before.

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  15. Thank you so much Kath.
    Its a pretty straightforward recipe. Please do give it go, if you find yourself with lots of carrots going a little soft.

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  16. mmm I can imagine on a croissant, or waffle!

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  17. gorgeous colour, weird concept but I am willing to take your word that it tastes great

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  18. Thanks Gastronomy Gal.


    Johanna.
    Does resally taste good - well it did when i was making it. Th flavour may somewhat change a little now jarred. Will have to update readers on that if so.
    PS I know it looks like that i have not visitd your blog for a while, but I have been coming by and reading your blog, just not leaving as many comments as i'd like too.

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  19. What a gorgeous colour...like bottled autumn sunshine. Shame my other half doesn't like cooked carrots. But then again, that would leave more for me.

    Can I ask - how do you sterilise your jars and do you use the proper jam jar lids?
    P.M. (from chili paper chains)

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  20. ‘mmm ooh ahhh delicious’ I"m thinking as I read this. Sounds divine

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  21. Hellow!

    I love your site, It is a pleasure to visit.

    I have added your site to my site.

    Please link my site to your site.

    Thank you!
    http://starwind777.blogspot.com

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  22. Waw!! What a great food gift!! That colour looks amazing & is so appetizing looking too!

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  23. PM - Thanks - I like bottled autumn sunshine.

    The jam lids came with the jars. I use a method I read in a cookbook. Sorry I can't remember which one, but it works very well for me. See below

    Preheat the oven to its lowest setting. To sterilise the jars and lids, clean well in hot water and upturn the jars – lids off – on a baking sheet. Put in the oven for 15 minutes or so before removing.


    Thanks Nic :)

    Thanks for coming by Starwind777.

    Thank you Sophie. The Colour is good.

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  24. This jam is wonderful. I found myself with an over abundance of carrots and thought I would google carrot jam to see if I could find something to do with them. I made one batch to see if I liked it, then promptly made two more to share with others. I am going to have to give some "suggested eating" directions with the jars because carrot jam is not something that people will recognize. So far I have put it with ricotta cheese on bread, as a side with a triple cream brie and crackers, and just now in my plain yogurt. Delicious!

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  25. Amy,
    I am so delighted to read that you made these and then made another, a sure sign that you liked them enough to make again and share with others.

    Your right about the 'suggestive eating' directions. I really like how you've enjoyed it so far.

    Thank you.

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  26. I saw this recipe a few weeks ago in one of my mags and thought it looks interesting, though I haven't tried it yet. Your image and description are so appetising that I might be persuaded into doing a few jars.

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  27. This sounds fantastic - I've bookmarked it for the next time I end up with too many carrots left over from our veg box!

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  28. Thank you Ruth.
    I want to make these again, but will have to wait until I move - my husband does not want to be carrying excess glass jars.

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  29. I've been looking for a recipe for carrot jam - looks really good. Fortnum & Mason do an excellent Rose Petal Jelly - its divine! Their wine bar also do a gorgeous champagne cocktail which includes this jam called Rose Garden x

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  30. Thanks Beauty Balm.
    I can often find a Rose Petal Jam at the South Asian specialist stores here too.

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  31. I've never heard of carrot jam before!! I love the sound of it and it looks amazing. Great colour.

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  32. Thank you eatme-delicious - its good to hear from you.

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  33. Where do you purchase your square jars?

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    Replies
    1. I got them years back, Lakeland I think - but they may have discontinued this design.

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