Carrot and Cardamom Jam: Guest post from Holly of Wares of Knutsford

There is a lot of happenings here lately and hopefully for the next few months. What start off as blogging for pastime has somehow taken a life of its own, which is goood but also leave me hectic and exhausted by the end of the week! And then there is clearing off annual leave, holiday season and what not. 
This is when a good guest post steps in and fill up this space.

Holly contacted me a while back, and was interested to share her traditional English jam recipe here. She describes herself as a lover of jam and all things sweet, and she is currently a writer for Wares of Knutsford, an emporium for households and hardware in England.
As Holly does not have a picture of the jam/relish, I took the opportunity of trying out her recipe, for tasting as well as photo shoot and styling on her behalf. The addition of cardamom was a new thing to me, yet I found it so delicious and a perfect side for our cheese platter and crackers, which we have more often than not! So without further ado, please welcome Holly Powell with her Christmas recipe for all my readers here:-)
Carrot and Cardamom Jam for Christmas, Yum!
The time is drawing ever near and pretty soon Christmas will be upon us all with wrapping paper thrown and torn across the floor and the smell of Christmas dinner filling the air. The sound of family laughter will echo around the house, and a feeling of happiness will be consistent throughout the home for a whole single day; a rare occurrence for those with impeccably busy working lifestyles.
For us, Christmas is all about family, happiness and laughter but alongside that there has to be good food to go around and share. Mince pies, trifle, Christmas cake, Tunis cake and Chocolate Yule Log are all fantastic traditional sweets to be had yet a commonly overlooked food at Christmas time is jam. Now practically everybody I know has a jar of jam in the fridge, either homemade or store bought, but for Christmas time special festive jams are a fantastic way of bringing the family together with a taste to remember. Festive jams could be perfect on crackers, as a coating for sponge cake, or simply on toast if that Celebrations box of chocolates your little one offers you does not look so appetizing.
Here is a fantastic and very simple festive jam recipe for those of you looking to make your very own at home. Go on, you know you want to get stuck in, and Carrot and Cardamom jam is an amazing food which is perfect for so many things.
Ingredients you need
500 grams of young carrots, peeled and sliced into 2cm strips
3 lemons, finely grated zest of 2 lemons, juice of all 3
1 large orange, finely grated zest and juice
1 tablespoon of cardamom seeds, (split open the green pods of the cardamom to find the seeds)
500g  granulated sugar
70 g liquid pectin (optional)
With all of your ingredients sorted and ordered, now comes preparation and cooking. If you are a seasoned jammist’ then you will know exactly what you need to do here, but if not, making jam is actually a pretty simply affair.
First of all you need jam jars. Make sure these are fully sterilized and washed before usage. I recommend using hot water and washing up liquid to rinse them, and then allow them to dry upside down in an oven at 100 degrees Celsius for further sterilization.
Once your jam jars are being prepared, cook your sliced carrots in boiling water for 10 minutes until tender, and then once they have cooled slightly and de-steamed chop them finely. Mix together your finely chopped carrots with your citrus zest and juice and cardamom seeds in to a preserving pan, add your sugar, and simmer over a low heat until the sugar dissolves. Once dissolved, increase the heat and boil your mixture for around 5 minutes.
Once you have done the above, add your pectin, return the mix to boil, and cook for another 2 minutes. When the jam is at its setting point, simply remove from the boil and leave to cool for 10 to 15 minutes before stirring and pouring in to your sterilized jam jars. Now you should have amazing carrot and cardamom jam which will last for up to three months!
This article was penned by Holly Powell, a lover of jam and all things sweet! She is currently writing for Wares of Knutsford, a household and hardware emporium.
My notes:
As I could not find pectin, I did the jam without it and it turned out great. I also reduced the sugar to suit our palate, and modified the original recipe that Holly gave me, which called for 1 kg sugar. Either way, feel free to adjust the sugar accordingly.
I discovered really beautiful printables from Eat Drink Chic– I put in my own text on round shaped templates, those are ideal as tags this holiday season. Feel free to visit Eat Drink Chic for numerous creative, gorgeous tags!
Enjoy your jam making, and thank you Holly for the delicious jam recipe:-)



  1. says

    hi dr jehanne, wow! everytime i see your new recipe, i feel like trying..hey, sure bookmark this one with thanks… i must compliment the beautiful photo works. really beautiful. makes the jam looks so authentic, well it does of couse my compliments to as well holly powell too and thanks to her for sharing a great recipe. have a wonderful day both

  2. says

    I loved the jam dear. I love the flavor the cardamom imparts to it.
    Sure will be making it after the batch that u gave gets finished.
    love the wonderful breath taking clicks. ur D5 is really doing wonders.

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