Mohamed Shili In about 25 minutes, you can have delicious carrot jelly made with simply carrots, lemon juice, and sugar. Carrot marmalade is delicious on toast, yogurt, waffles, etc.
You only need three basic ingredients to make this delightful Carrot Jelly, which has its roots in a recipe from 1861. It’s quick and simple to make, with no special tools required, and it tastes great. Carrots, lemon, and sugar give it the flavor of apricot jelly. Spread this delicious carrot marmalade on toast, yogurt, pancakes, or anything else you can think of.
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Why You’ll Love This Recipe:
- Amazingly, despite being made entirely of carrots, it tastes just like apricot jelly.
- Its orange color is stunning.
- This recipe yields only two jelly jars full, so it’s ideal for those who don’t need or desire a large quantity.
- It’s a fantastic method for reusing carrots. Carrots may be used in this vegetable jelly even if they are limp and beyond their prime.
- It’s a great project for a Victorian or World War II day at school.
- The carrot puree gives it a wonderful thick texture, and the shredded carrot strips give it a flavor similar to that of carrot marmalade.
Carrot Jelly Ingredients
- Carrots – clearly. There are no restrictions on size or shape, and this is an excellent way to recycle slightly stale ones.
- Lemons – The ideal option is to use a fresh lemon as you’ll need both its zest and its juice. Eliminate the zest and use bottled lemon juice in its place if necessary.
- Sugar – All-purpose white granulated sugar will do.
What Does Carrot Jelly Taste Like?
It’s delightful, and interestingly enough, it doesn’t taste like carrots at all; rather, it’s extremely similar to apricot jelly. It’s a bright orange color, too. I’m talking about a considerable amount of orange here.
It’s tasty, sweet, and has just a hint of carrot flavor. Carrot puree gives the jelly a little thicker consistency than usual, and the shredded carrot strands add a delightfully different texture, not unlike that of marmalade.
How To Make Carrot Jelly
- Peel and grate a carrot till you get 1/2 cup (50g) shredded carrot. Place aside.
- Peel the remaining carrots and cut them into rounds.
- Cook for 10 minutes, or until soft, in a pot with just enough water to cover them.
- Using a blender or immersion hand blender, puree the cooked carrots. If required, strain the pureed carrots through a fine strainer to remove any extra water.
- Weigh out 2 cups (400g) of the pureed carrot and set aside the remainder (though the leftover is delicious in soups, stews, or combined with maple syrup and added to porridge).
- In a large saucepan, combine the carrot puree, grated carrot, and sugar. Bring the granulated sugar to a boil for five minutes, stirring frequently. If it becomes foamy, skim it.
- Allow cooling slightly before incorporating the lemon zest and juice.
- Fill warm, sterile jars with the mixture and screw on the lids. Keep cold and dry, and use within a year.
How To Store Carrot Jelly?
Carrot jelly may be stored in the refrigerator for up to 2 weeks in a clean jar (which doesn’t need to be sterile for short-term storage).
For extended storage or to give as an edible Christmas present, pour the Carrot Jelly into sterile jars, top with a little disc of baking paper or wax paper, and seal with sterile lids. Keep it in a dark, dry area and consume it within a year.
Uses For Carrot Jelly
Carrot Jelly and other vegetable jelly recipes have a wide range of uses. Try it on:
- Pancakes
- Strawberries And Cream Bundt Cake
- Toast
- Strawberry Scones
- Waffles
- Banana Pudding
- Yogurt
- Cookies
Recipe Variations
- When you add the sugar and shredded carrot to the saucepan, add 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of powdered nutmeg, and 1/2 teaspoon of ground cloves to make Carrot Cake jelly.
- Add 2 teaspoons of rose water and 1 teaspoon of powdered cardamom and simmer on low for 5 minutes, stirring often, for a Persian Carrot Jelly (called Morabaye Havij or Murraba-ye-Havij in Iran).
- You may turn it into Greek Carrot Jelly by adding the zest of 2 oranges (instead of lemon) and 1/2 teaspoon of crushed cinnamon.
- In order to make Turkish Carrot Jelly, you will need 1 tablespoon of ground cardamom.
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Carrot Jelly Nutrition Facts
Amount Per Serving
- Calories 30
- Total Fat 0g
- Sodium 5mg
- Total Carbohydrate 7g
- Dietary Fiber 0g
- Sugars 7g
- Protein 0g
Nutrition Facts Source: Source
Carrot Jelly
Description
In about 25 minutes, you can have delicious carrot jelly made with simply carrots, lemon juice, and sugar. Carrot marmalade is delicious on toast, yogurt, waffles, etc.
Ingredients
Instructions
- Peel and grate a carrot till you get 1/2 cup (50g) shredded carrot. Place aside.
- Peel the remaining carrots and cut them into rounds.
- Cook for 10 minutes, or until soft, in a pot with just enough water to cover them.
- Using a blender or immersion hand blender, puree the cooked carrots. If required, strain the pureed carrots through a fine strainer to remove any extra water.
- Weigh out 2 cups (400g) of the pureed carrot and set aside the remainder (though the leftover is delicious in soups, stews, or combined with maple syrup and added to porridge).
- In a large saucepan, combine the carrot puree, grated carrot, and sugar. Bring the granulated sugar to a boil for five minutes, stirring frequently. If it becomes foamy, skim it.
- Allow cooling slightly before incorporating the lemon zest and juice.
- Fill warm, sterile jars with the mixture and screw on the lids. Keep cold and dry, and use within a year.
Notes
- When you add the sugar and shredded carrot to the saucepan, add 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of powdered nutmeg, and 1/2 teaspoon of ground cloves to make Carrot Cake jelly.
- Add 2 teaspoons of rose water and 1 teaspoon of powdered cardamom and simmer on low for 5 minutes, stirring often, for a Persian Carrot Jelly (called Morabaye Havij or Murraba-ye-Havij in Iran).
- You may turn it into Greek Carrot Jelly by adding the zest of 2 oranges (instead of lemon) and 1/2 teaspoon of crushed cinnamon.
- In order to make Turkish Carrot Jelly, you will need 1 tablespoon of ground cardamom.
Servings 30
- Amount Per Serving
- Calories 30
- % Daily Value *
- Sodium 5mg1%
- Total Carbohydrate 7g3%
- Sugars 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
