Jam, jellies & marmalade
Practical Action
Carrot and lemon jam
Ingredients (to make 5.7-6.4kg jam):
2-4kg carrots
4-8 medium size lemons (including 35ml lemon juice)
3.5kg sugar
Water (about 1200ml per kg grated carrot)
Preparation of the fruit
Choose carrots that are all of a similar size and maturity.
Peel the skin and cut off the green stalk residue.
Cut lengthwise into 3-6mm strips and then cut the strips in half or into quarters; or grate using a
cheese grater.
Weigh the grated carrot and place in a pan.
Wash the lemons and cut into thin slices. Remove the pips.
Cut the lemon rind into thin strips without removing the white part. Add the strips of rind, the
pulp and the lemon juice to the carrots. Add enough water to cover the carrots.
Preparation of the jars and lids
For glass jars: Wash the jars and lids and put them into a large saucepan.
Fill the saucepan with water so that the jars and lids are covered and heat until the water boils.
Let the water boil for about 5 minutes.
Remove the jars and turn upside down so that the water can all drain out.
DO NOT dry them with a dirty cloth.
If you are using recycled plastic jars, clean them with a solution of chlorinated water (100ppm).
Turn upside down so all the water can drain out.
Heat treatment and addition of sugar
Cook the carrots with the lemon and water over a low heat for 60-90 minutes to soften the
carrots. Stir with a wooden spoon to prevent burning at the bottom of the pan.
When the carrot pieces disintegrate and become transparent and the lemon rind strips are soft,
add one third (1.2kg) of the total sugar and dissolve rapidly. Continue cooking on a medium fire
for 10 minutes.
Add the remaining sugar (2.3kg) and dissolve rapidly. Boil on a high fire until the mixture sets
(use a refractometer if available, a jam thermometer or the drop test). Stir with a wooden spoon to
prevent burning.
Filling and packaging
Cool the jam to about 85°C and pour into the hot sterilised jars. The jars should be hot when
they are filled or they may crack.
Fill the jars to about 9/10ths of their volume. Place the clean lids onto the jars, fasten them
loosely and invert the jars to sterilise the lid with the hot jam.
If you are using plastic jars, let the jam cool to about 80°C before pouring into the jars.
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