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Carrot Ginger Jam

This is such surprisingly amazing jam and one of my favorites! My oldest son LOVES this jam so much! I highly recommend this on hot, fresh, homemade biscuits with a butter. OH MY WORD.


  1. 1.5 pounds carrots, trimmed, peeled

  2. 2 tsp grated fresh ginger

  3. 2 cups sugar (white or raw works)

  4. .5 cup water

  5. 1 thin skinned orange

  6. 1 lemon

I am known to use what I have on hand, so I have used those halo oranges and no lemon, etc.  Don’t be too strict with ingredients here.

Quarter the orange and lemon, or whatever citrus you are using. If using a thick skinned orange, cut the peel off with a sharp knife, then slice the pith off of the skin before using.


If you have a food processor, just put the carrots, ginger, quartered citrus in and process. If doing all by hand, use a grater and shred the carrots, ginger and slice the citrus peels thin.

Add all ingredients in a heavy pot and over a medium heat, let come to a boil, turn down to a medium low heat, cover and let simmer for about 40 minutes, stirring occasionally, allowing the carrots to become tender.

carrot ginger jam 2


Store in jars in the refrigerator for about 3 months.


Process for 15 minutes in a boiling water bath and it will keep for about a year, probably more.

boiling water bath canning pic
carrot ginger jam 3

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