Carrot and Orange Jam

There’s something magical about making jam at home — the scent of simmering fruit, the soft bubbling sound, and that moment when you dip in a spoon to see if it’s just thick enough. This Carrot and Orange Jam brings together the natural sweetness of carrots and the bright citrus punch of oranges to create a spread that feels like sunshine captured in a jar.

I started making this jam on a quiet weekend when I wanted to use up a few leftover oranges and some carrots sitting in the fridge. The result was a golden-orange jam so fragrant and refreshing that I now make it every winter. It’s become a little tradition — one of those recipes that fills the kitchen with warmth and nostalgia.

Why You’ll Love It

If you’re tired of overly sugary jams, this one will win you over. The sweetness is natural, balanced by the fresh citrus flavor, and the texture is silky but slightly rustic — just enough to remind you it’s homemade.

This jam is also incredibly practical:

  • It’s budget-friendly, using basic ingredients you probably already have.
  • It contains no preservatives or artificial color.
  • It’s a perfect beginner’s recipe if you’ve never made jam before.

And here’s a fun fact — carrots are naturally high in pectin, which helps the jam thicken without needing any added gelatin or pectin powder. Nature does all the work for you!

Tip: Choose carrots that are firm and brightly colored — the fresher they are, the more vibrant your jam will look.

Ingredients

  • 1 kg oranges
  • ½ kg carrots
  • 400 g sugar
  • A pinch of salt

That’s it. Just four ingredients, and you’ll get about three to four medium jars of jam. If you prefer a slightly tangier flavor, reduce the sugar a bit or add the zest of one orange for a more intense aroma.

Optional Add-ins:

  • A small piece of fresh ginger for a spicy touch.
  • A cinnamon stick during cooking for a cozy, winter feel.
  • A splash of lemon juice to brighten the flavor even more.

Step-by-Step Instructions

  1. Prepare the carrots:
    Peel and wash the carrots, then cut them into medium slices. Don’t make them too thin — they’ll cook down and blend easily later. Tip: If you want an ultra-smooth texture, you can grate the carrots instead of slicing them. This helps them cook faster.
  2. Cook until tender:
    Place the carrots in a pot, cover with water, and add a pinch of salt. Simmer until they’re soft and can be mashed easily with a fork. This step ensures your jam has that lovely velvety texture.
  3. Make the carrot puree:
    Drain the water and mash the carrots with a fork or blend them until smooth. If you have a hand blender, that works perfectly here.
  4. Extract the orange juice:
    Squeeze the oranges and strain the juice to remove any seeds or pulp. You can also add a bit of grated orange zest if you want a stronger flavor.
  5. Combine everything:
    In a large pot, mix the carrot puree, orange juice, and sugar. Stir gently to blend everything together.
  6. Cook the jam:
    Bring the mixture to a boil over medium heat. Once it starts bubbling, reduce the heat slightly and let it simmer. Stir occasionally at first, then more frequently as it thickens to prevent sticking or burning at the bottom. Tip: Use a wide, heavy-bottomed pot — it helps the jam cook evenly and reduces the risk of scorching.
  7. Check the consistency:
    When the jam looks glossy and thick, test it by placing a small spoonful on a cool plate. If it forms a light gel and doesn’t run quickly when you tilt the plate, it’s ready. If it’s still runny, cook for a few more minutes and test again.
  8. Jar the jam:
    Pour the hot jam into sterilized jars, leaving about 1 cm of space at the top. Seal them immediately with tight lids. Let them cool at room temperature before storing. Tip: To sterilize your jars, wash them in hot soapy water, rinse well, and heat them in the oven at 120°C (250°F) for about 10 minutes.

Serving Suggestions

This Carrot and Orange Jam is incredibly versatile — you’ll find yourself spreading it on just about everything.

  • Spread it on warm buttered toast or croissants for a cheerful breakfast.
  • Swirl it into plain yogurt for a naturally sweet snack.
  • Use it as a glaze for sponge cakes, muffins, or even roast chicken for a sweet-citrus glaze.
  • Try adding a spoonful to salad dressings for a unique fruity twist.

One of my favorite ways to enjoy it is on freshly baked brioche or with scones and a touch of cream cheese — it feels like something straight out of a countryside café.

Storage Tips

Keep sealed jars in a cool, dark place for up to 6 months. Once opened, store the jam in the refrigerator and consume it within 2–3 weeks.

Tip: If you make a large batch, consider labeling each jar with the date and a short note — it’s a simple touch that makes your homemade preserves feel even more special.

Final Thoughts

This Carrot and Orange Jam is proof that the simplest ingredients can create something truly wonderful. The combination of sweet carrots and tangy oranges makes every spoonful taste bright, comforting, and fresh.

It’s a lovely recipe to make on a lazy weekend afternoon — your kitchen will smell amazing, and you’ll have beautiful jars of golden jam to enjoy or share with loved ones. Homemade gifts don’t get better than this.