Previously here at Plum Deluxe, we’ve covered jams extensively. No, not the musical kind — though we’ll get to that in a second. Fresh berry jam? Check. Veggie jam? Got it.
While strawberry is a summer jam staple, I’ve found a
new love momentary fascination: carrot jam. What I like in particular, besides all those bright orange nutrients, is how versatile carrot jam is.
Put a dollop on a piece of french bread with a pat of butter = heaven.
A bit on the tip of a potato chip = a bit of crunchy carrot cake.
Carrot jam is the new jam on the block, and it’s really easy to make for summer patio parties while you’re dancing and jamming to some tunes. It will be a guaranteed crowd-pleaser at your next potluck. When they ask, be sure to tell them you found it on Plum Deluxe!
Summer Citrus Carrot Jam with Ginger & Cardamom
Note: If planning to can, please follow canner instructions to prep jars. Jam can be frozen.
- 4 cups grated carrots (about 6-8 carrots, depending on size)
- 1 orange, both zest and juice
- 1 lemon, both zest and juice
- 1 lime, both zest and juice
- 3 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cardamom powder
Peel and grate carrots. Zest and juice orange, lemon, and lime. There should be approximately 1 cup of liquid — add water if needed.
Stir all ingredients in pan until evenly mixed, then cook on high heat for 20-30 minutes, stirring frequently to prevent burning.
If refrigerating or freezing jam, allow to cool to room temperature before storing.