Carrot Conserve

Carrots for Carrot Conserve

A conserve made with carrots has been found to be surprisingly delicious with a few extra dimensions of texture and flavour, and it has the added advantage of being completely inexpensive to prepare.  Used for breakfast on toast or for a snack on top of cream cheese and crackers or toast crisps along with a nice sparkling white wine or grape juice spritzer, this light, sweet jam makes an amazing accompaniment to any meal.  It can be pared with meats as well such as a glaze for pork or poultry.  In Victorian times, Carrot Jam was used to imitate a more expensive and rare Apricot Jam for a sophisticated tea-time treat.  This makes a marvelous hostess gift, decorated with a ribbon and a fancy label.


  • 8 Carrots, peeled and sliced
  • rind of 1 lemon
  • 2 cups sugar
  • juice of 2 lemons
  • 10 whole almonds finely chopped, optional
  • 2 Tablespoons brandy, optional

Place carrots in a saucepan and fill with water.  Boil until very soft. Puree carrots in a food processor.  Pour pureed mixture back in saucepan, and the sugar.  Add the lemon zest and lemon juice, and bring to a boil.  Cook stirring occasionally until jam has a glassy and jammy look, about 30 minutes until thick. Add optional ingredients at this time if desired.

Put into hot sterilized glasses, cool, seal, and label.

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2 Responses to Carrot Conserve

  1. Pingback: Carrots Nutrition and Why You Should be Eating Them « « Carrots NutritionCarrots Nutrition

  2. Karriann Graf says:

    I’ve never made this, but seems so delicious! Thanks for sharing!


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