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Pumpkin and Carrot Jam

Updated: Feb 18

  • The jam tastes fantastic for those who like pumpkins and carrots, extremely healthy. It can be spread on pastries or used in cakes, whatever you want. You have to do this and try it. The taste is really phenomenal. It is easy to prepare and ready quickly. Pack them in sterile jars. And sterilize the fruit well before using it for 24 hours in water and baking soda. Follow the recipe.

Ingredients: simple, total time: 40 min.
  • 1.5 kg of pumpkin

  • 1.5 kg of carrots

  • 300-400 ml of water

  • 3 pcs mandarins /grated rind

  • 1 orange juice/and peel

  • 1 lemon juice

  • 1 bag of icing sugar with the addition of stevia

  • 1 bag of jam fix 3: 1

  • Various powdered spices as desired: cinnamon, cloves, nutmeg, baking mix for cakes/ to taste

  • sterile jars and lids

  1. Slice the pumpkin, clean it of seeds, and grate it.

  2. Peel a carrot and grate it. Add a little water so that it does not burn and cook both foods for about 20 minutes, until softens. After that time, add the grated peel of the mandarin and orange.

  3. Blend the cooked vegetables and add the spices as desired. I have put 2 teaspoons of cinnamon, 1 clove and nutmeg. Put it all back on the fire to boil.

  4. Add jelly sugar with the addition of stevia and one 3: 1 jam to the boiling mixture. Stir for another 5–6 minutes.

  5. Finally, add the lemon juice, mix well and fill the sterile jars. Turn them 5 min. upside down on the lid and return to the right side. Cool and store in the pantry. Enjoy!

  6. How to sterilize jars and lids, read here!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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