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Carrot, Orange & Pistachio Jam

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: preserves
Author: Karon Grieve


  • 800 g/1 3/4lb carrots
  • juice and zest of 2 large oranges
  • 500 g/1lb 2oz jam sugar
  • juice and zest of 1 lemon
  • 50 g/2oz chopped pistachio nuts


  • Peel and roughly chop the carrots.
  • Grate the zest off the oranges and squeeze out the juice.
  • Cook the carrots in the orange juice with the zest until they are completely tender.
  • After cooking zap them to a pulp, you should get about 750g/1lb 11oz of pulp.
  • Now add the jam sugar, grated zest of lemon and the lemon juice and those chopped up pistachios.
  • Heat gently to dissolve the sugar and raise to a boil. Bubble away until you reach your setting point (that chilled saucer in the freezer for 5 minutes teaspoon of the jam on it and back to fridge for 5 mins to see if it sets enough) and then spoon this gorgeously bright golden zingy jam into sterilised jars and store in the fridge.