4.86 from 7 votes
Delicious jam with a difference: carrot jam with parsnip.
Carrot jam with parsnip
Prep Time
10 mins
Cook Time
20 mins
Total Time
10 hrs

This small batch carrot jam has notes of apricot and orange.   A delicious introduction to sweet vegetable preserves.   Makes one large jar (300ml). Adjust the spicing to suit your taste.

Course: Jams and Preserves, Preserving
Cuisine: British
Keyword: carrot jam, Preserves
Servings: 20 servings
Calories: 47 kcal
Author: Helen Best-Shaw
  • 160 g carrots (peeled and finely grated)
  • 50 g parsnips (peeled and finely grated)
  • 205 g white granulated sugar
  • 1/2 lemon (juice and zest)
  • 1/2 orange (juice and zest)
  1. Place all the ingredients into a bowl and mix well.  Cover and leave overnight to macerate.

  2. Place in a saucepan with a couple of tablespoons of water, bring to a simmer, cook for 5 minutes.

  3. Remove from the heat, use a stick blender to blitz to a puree, leaving some of the grated carrot whole to add texture. 

  4. Use a jam or sugar thermometer to measure when the jam reaches 105C.  
  5. Allow to cool for a few moments and then spoon into a warmed jam jar using a jam funnel and seal.     Store in the fridge.   Keeps a good few weeks.  

Recipe Notes

Ideas for spicing carrot and parsnip jam

Add an inch of cinnamon stick or a few lightly crushed cardamom pods at the macerating stage.  Remove before cooking.   

Nutrition Facts
Carrot jam with parsnip
Amount Per Serving
Calories 47
% Daily Value*
Sodium 5mg0%
Potassium 44mg1%
Carbohydrates 12g4%
Sugar 11g12%
Vitamin A 1345IU27%
Vitamin C 4mg5%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.