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+ servings
Carrot Jam
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5 from 1 vote

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


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


  • 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


  • 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.