A long time ago, I heard on a podcast the host say they liked to eat carrot and nut butter on toast or sandwiches. It was such an odd combo, it’s always stuck in my head. When I decided to make April’s Flavor of the Month carrots, I remembered that combo. It got me thinking, the way I would make that work is by making a carrot jam. Turns out, it’s incredible! The carrots soften and have a lovely flavor that tastes wonderful on so many things!
Let get to it!
Start by adding the shredded carrots, sugar, water, and salt to a pan.
Now cook that over medium heat about fifteen minutes. Give it an occasional stir as it starts to bubble. The sugar will dissolve creating a sort of syrup with the the juices the carrots give off.
It all looks very pretty! Once it’s thick and syrupy, add the ginger and cardamom and cook another minute for those flavors to meld.
Because it’s made with a vegetable, I feel like this jam is somewhere on the spectrum between chutney and jam so I added in some spices some spices. Clove and ginger would also be tasty if you’re not a cardamom fan.
Take the jam off the heat and pour it into a bowl or jar. Let it cool to room temperature and then store it in the fridge.
So now that you’ve made it, what do you with this jam? Well I had it on scones and also toast with almond butter and both were incredible! I also think it would be a nice addition to a cheese board (of course I do, lol!) and it’s great stirred into plain yogurt. I bet it would also be good on chicken, similar to an orange chicken situation.
I’d love to hear how you plan to use it!
- 2 cups finely shredded carrots
- 1 cup sugar
- 3/4 cup water
- pinch of salt
- 1/2 teaspoon ginger powder
- 1/4 cardamom
- Add carrots, sugar, water, and salt to a pan. Cook over medium about 15 minutes, or until it's thick and syrupy.
- Stir in ginger and cardamom and cook another minute.
- Remove from heat and pour into a bowl or jar. Cool to room temperature and store in the fridge.