Maple Carrot Jam


SourceClaire Fitts, Butterfly Bakery
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours


Maple lends carrots a hint of sweetness in this unusual jam. This recipe was taught in a City Market class on cooking with maple syrup, with Claire Fitts of Butterfly Bakery.


2 pounds
1 cup
maple syrup
1 teaspoon
vanilla extract
1 1/2 teaspoon
calcium water
1 1/2 teaspoon
pectin (Pomona's Universal Pectin, if available)
4 cups
2 tablespoons
lemon juice
1 teaspoon
cinnamon, ground


Cut off the ends and then halve or quarter the carrots lengthwise and place on a greased cookie sheet. Bake for 30-45 minutes at 350°F, until brown and slightly shriveled. 

Purée the carrots in a food processor with the maple syrup and vanilla until the mixture is a thick mash. Add the mash to a medium saucepan with the calcium water. 

Put the water in a high-sided container and sprinkle the pectin over the water. Use an immersion blender to blend and dissolve the pectin in the water. Add the pectin mixture, lemon juice and cinnamon to the saucepan and cook over medium heat until thick and bubbling, stirring often (5-8 minutes). Let cool and refrigerate. 


Note: 1 cup of water can be replaced with bourbon or aged rum for an added punch.