Homemade Carrot Jam – Small Batch Recipe

Homemade carrot jam – a small batch recipe easily made with 3 simple ingredients; this jam is deliciously addictive, perfect on toasted bread!

Carrots probably aren’t the first thing you think about when it comes to making homemade small batch jam.  You’re probably like … “are you talking about that orange veggie we call carrots?”

Carrots – in jam?

I know… I hear you. But yes – to answer your question, yes — carrots in jam. 

You will thank me later.

Carrot Jam has been around for over 100 years — old time cooks were turned on to using carrots in not jam because carrots have a high sugar content. Not to mention, the flavor of carrots in jam is similar to apricot jam.  

You can use carrot jam on toast, crackers, sourdough English muffins, cake… even on pancakes.

Why would you use carrots in jam?

Carrots make the most incredible veggie jam. Only 3 ingredients are required top ut this jam together, and it turns out wonderfully bright.

One of the best things about making this carrot jam is that it is small batch – it makes just 2 pints, or 4 half pints. Perfect size for keeping two back and sharing two with family or friends. 

Not to mention, it’s a great way to use up a garden bounty of carrots. Even if the carrots are not the most beautiful veggies, they can still be used in this jam. Win win!

What does carrot jam taste like?

Well…. you’d be surprised to know that it tastes a lot like apricots. The bright orange color isn’t only vibrant, it is a happy color. The flavor is very sweet, and addictively delicious. The texture is just a bit thicker than you would expect from regular jam, but it is perfect nonetheless.

Ingredients required for Carrot Jam

Homemade Small Batch Carrot Jam requires just 3 simple ingredients:

Carrots – any size, any shape, any age! Even if they aren’t super fresh, you can use them in this recipe. Baby carrots could also be used, though I would suggest rinsing them off well as they can have a distinct flavor.

When using regular carrots, grate the peel off and slice the carrots into even rounds so they will cook faster.

Sugar – plain, white, granulated sugar

And Lemons – the juice of 2 plus the zest of 1

And that is it! Combined with a few wide mouth canning jars, medium pot, immersion blender, or regular blender/food processor, that’s all that is needed to throw this homemade jam together.

How to eat homemade Carrot Jam

Enjoy your jam a variety of ways:

• toasted bread
• crackers
• sourdough English muffins
• pancakes
• sourdough bagels
• regular homemade bagels
• and whatever suits your fancy

Tips for Storing Homemade Carrot Jam

• This recipe is not shelf stable! This carrot jam will need to be stored in the refrigerator. 
• It’s best to use wide mouth canning jars for this recipe, which make it easier to remove the jam when you’re ready to enjoy. 

This jam is best stored refrigerated where it will last for 2-3 weeks.

I hope you love this recipe for homemade carrot jam – it’s so easy and delicious! Please take a minute to leave a comment and rate the recipe as well. Don’t forget to follow me on Pinterest.

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5 from 3 votes

Homemade Carrot Jam - Small Batch

Homemade carrot jam - a small batch recipe easily made with 3 simple ingredients; this jam is deliciously addictive, perfect on toasted bread!

Course Appetizer

Cuisine American

Keyword carrot, jam, small batch

Prep Time 25 minutes

Total Time 25 minutes

Servings 2 pints

Author Sheryl

Equipment

• 2 wide mouth pint canning jars
• blender, immersion blender or food processor to puree the carrots
• medium pot
• cutting board
• knife
• peeler

Ingredients

• 1.5 lbs carrots peeled and sliced into rounds
• 2 1/3 C granulated sugar
• 2 lemons juice of 2 lemons and zest of 1 lemon

Instructions

• Peel and slice carrots into rounds. Set aside.
• Add carrots to medium saucepan and add water just to cover. Cook for 10-15 minutes or until soft. Drain.
• Puree the cooked carrots - use an immersion blender, regular blender or food processor. Push out any excess water.
• Add the pureed carrots back to the medium saucepan, along with the sugar.
• Bring to a boil, stirring constantly as it boils for 5-7 minutes. If froth shows on the surface, skim and toss.
• Remove from heat, allow to cool slightly, then stir in the lemon zest and juice.
• Pour into warm, sterilized jars and scew on the canning lid and ring. Store in the refrigerator and use within 2-3 weeks.