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carrot jam with jar bread and knife

Middle Eastern carrot jam with orange and pistachio

Karon Grieve
This delightfully fruity and rich jam is perfect on toast, in cakes and with a cheeseboard too
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course preserves
Cuisine Middle Eastern
Calories 763 kcal


  • 800 g carrots
  • 2 oranges zest and juice
  • 500 g jam sugar
  • 1 lemon juice and zest
  • 50 g pistachio nuts chopped


  • 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 .


Use this Middel Eastern carrot and pistachio jam in tarts and bakes and also mixed with yogurt for an easy dessert. As a glaze on roasts and in Asian and Middle Eastern inspired cooking too


Calories: 763kcalCarbohydrates: 131gProtein: 21gFat: 25gSaturated Fat: 3gSodium: 555mgPotassium: 3696mgFiber: 37gSugar: 69gVitamin A: 134469IUVitamin C: 247mgCalcium: 449mgIron: 5mg
Keyword carrots, pistachios
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