Carrot Jam
I met carrot jam for the first time in Ayvalık, the 3 kinds of jams that were served for breakfast in the nice cafe & restaurant by the sea where we went to have breakfast early in the morning were all delicious, the ones that caught my attention the most were the cinnamon apple and carrot jam.
As soon as I tasted it, I promised that I would definitely prepare it for myself when I returned to Istanbul. It was ready in almost 30 minutes after peeling my carrots that were starting to sprout in the fridge.
I used cardamom because I like that different scent, but you can use 1-2 cloves if you want.
Now let me give you some news about me, I took a very important step for me on the path I walk. I'm starting the 6-month Chef School program on Monday morning. I would like to thank Istanbul Culinary Institute for considering me worthy of a scholarship, and you for your positive support. I will continue blogging as a chef soon :))
I will share with you many things I learned in my 6-month intensive training program, when I have the opportunity, by applying them at home.
Love…
Ingredients for Carrot Jam Recipe
- 3 medium carrots (about 280 g)
- 3 cup powdered sugar
- 1 water glass of water
- 2 cinnamon stick
- 2 cardamom (optional)
- juice of half a lemon
How to Make Carrot Jam Recipe?
- Take 3 cups of sugar in a saucepan with 1 cup of water. When it starts to thicken, mix it in and add the cardamom.
- Peel the carrots and grate them with the wide-hole side of the grater. Add the carrots to the jam, which has the consistency of sherbet.
- Cook over low heat for another 15 minutes, stirring heavily. Add half a lemon and boil for 2-3 more minutes and remove from the heat.
- Tightly close the lid of the jam you bought in the jar while it is hot. After the jam has cooled, take the cardamom and cinnamon and close it again. Store in a place out of direct sunlight.
Nilayci,
I am very, very happy for you. You are already a great chef…
I ran to the carrot jam and came. If you like it, it's definitely great. I will try it too Insha Allah..
I wish you success in your new education life dear..♥♥♥
Greetings my Demet, this is the recipe from 2 years ago. I have already graduated but thank you very much for your good wishes. Big love :)
Hello,
The jam looks perfect! :)
We are in abundance of carrots right now and I want to evaluate them as soon as possible. How much is this jam you made? How big of a jar did you use? Since I have too many carrots on hand, I want to make more jam; Can I increase the measurements at the rate you give, or if I'm going to use 9 carrots, should I adjust the water and sugar accordingly? Thanks in advance.
Hello Selin, I think 9-2 times measurement will be enough for 2,5 carrots. Since there are more carrots, you can keep the amount of water less. Another method is weighing, I think one-to-one sugar can also produce a decent result. It's been a while since I prepared the recipe, unfortunately I don't remember how big a jar I used, but it's only 500 gr.
Hello Ms. Nilay,
I've been following your site for a while with my mouth watering :) I tried your carrot jam recipe for the first time yesterday. Taste, aroma etc. everything is very good, but as friends have mentioned, I think I also had a nap because the sugar was too much.
I'm thinking of adding water and lemon juice again this evening and boiling it again and adding a little less sugar the next time I cook it..
I will try your other recipes soon.
Thank you for your recipes, I wish you continued success :)
Hello Ezgi, first of all thank you very much :) I think that this situation is caused by carrots. Maybe the ones I used were a little more watery, so I did not encounter any problems. love.
The sugar measure in jam is always one-to-one, if you put too much, the jam will be sweetened, if you add less, it will become moldy. :)
It's great, well done.
Hello, Ms. Nilay, I tried your recipe, I tried it with 3 full and 1 half carrots.
Good luck with your Chef School program. Stay with love…
The recipe looks great. I tried it too, but the sugar is crunchy in the mouth, I wonder if the sugar is too much? otherwise, it tasted delicious. When I first made it, it was just sugar when I looked at it in the morning :(( I think I made a mistake. By the way, good luck in your chef school program :)
Hello Cagil, although days have passed, there has been no roughness in my jam. My advice is to add some water and boil it again, stirring constantly. Also, thanks a lot, love :)
hello, nilay lady, I made the carrot jam, it actually tasted very good, but I must have made a mistake somewhere, it seems like a slight crunch of sugar can be felt, you know, it stays sweet and sugary or so, where did I go wrong?
Hello Özgür, the only reason for sugaring may be that you do not mix well. I suggest adding some water and boiling it again.
Thank you Ms. Nilay, for catching up with us in this rush. :)
Oh, I also make a lot of carrot jam… but I make it in a pressure cooker using very little water at all… I think it takes 3-5 minutes. it's going to be a delicious jam...also good luck with your Chef School program...good luck
Hello Zehra, I have a phobia of pressure cooker for some reason :) It seems more reliable and controllable to boil it by boiling it at the beginning :) I think I will prepare it very often from now on, also thank you very much.
Love :)
You are wonderful, Ms. Zehra. It's the first time I've seen on the internet that jam water is put into it. The fruit, which is kept overnight with sugar, is already watered, and when it is boiled, it turns out to be well watered. Since the jam cooked in this way is cooked in a short time, it does not lose its vitality and becomes lively and bright. Love :)
your hands look great, good luck with your Chef School program
Zeymuran thanks and love :)