Ingredients Jump to Instructions ↓

  1. 1 pound carrots, peeled and grated (about 4 cups) -

  2. 1 orange, juice and finely chopped zest -

  3. 1 lemon, juice and finely chopped zest -

  4. 1 lime, juice and finely chopped zest -

  5. 3 cups sugar -

  6. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Have ready 4 half-pint jars with suitable lids, if planning to process in a water bath. If not, any container(s) totalling 1 quart will do. Remove zest and then juice the fruits. There should be about 1 cup total juice. Heat all ingredients together over low heat until sugar has dissolved, 3 - 4 minutes. Raise heat to medium and cook, stirring often, until thick, about 30 minutes. Spoon jam into containers. If processing, leave 1/4th inch of headspace in the jars and process while hot. If refrigerating or freezing, cool to room temperature first. This jam will keep, refrigerated, for weeks, but for longer storage, freeze or process in a water bath. Although the jam can be used immediately, the flavor improves after a few days.


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