• 1kg carrots, peeled
  • 3 medium lemons, zested and juiced
  • 1 large orange, zested and juiced
  • 850g granulated sugar
  • 2 cinnamon sticks
  • 3 fresh bay leaves


  1. 1

    Coarsely grate the carrot. Place in a large heavy based saucepan with the remaining ingredients and leave overnight. 

  2. 2

    Add 900ml water and place over a medium heat. Stir gently until all the sugar has dissolved. Raise the heat and bring to the boil. Boil rapidly for 40-50 minutes until the temperature reaches 104°C. You can also test it by dolloping ½ tsp on a small plate and placing in the freezer for 5 minutes. If the jam leaves a ripple-like wrinkle when it’s pushed, it has reached its setting point.

  3. 3

    Leave to cool for 15 minutes, then ladle into 3 small, sterilised jars, leaving the cinnamon sticks and bay leaves in the jam. Cover the jars with a small disk of paper, followed by their lids. Store in a cool, dry place. 

Nutritional Details

Each serving provides
  • Energy 134kj 32kcal 2%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 7.6g 8%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 879kj/210kcal

Each serving provides

7.7g carbohydrate 0.3g fibre 0.0g protein

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