Red carrot jam

Red carrot jam

Cairo Kitchen
4 medium jars
Jonathan Gregson

Red carrot jam is a traditional Egyptian jam that is not so easily found these days. In season, red carrots are sold along the streets with the orange variety, but taste sweeter and have an intensely deep colour. Most often these carrots are only used for jams, but also work well roasted in the oven with other vegetables. This jam can be eaten with bread and some ishta (clotted cream).


Quantity Ingredient
1kg red carrots, thinly sliced or coarsely grated
2 lemons, juiced
3 cloves
1 star anise
2kg sugar


  1. Place the carrots and 1 litre water in a large pot. Bring to the boil, then reduce the heat and simmer for half an hour or until tender. Place a small plate in the freezer to prepare for the ‘setting test’.
  2. Add the lemon juice, cloves, star anise and sugar and stir continuously until the sugar is dissolved.
  3. Boil, uncovered and stirring frequently, for about 1 hour until the jam gels and reaches setting point.
  4. Test for the setting point by removing the plate from the freezer and placing a few drops of jam on the plate. Allow it to cool for a minute.
  5. Push the jam with your finger. If it wrinkles and does not run back, you have reached the setting point, otherwise place the dish back in the freezer and try again after 10 minutes. Repeat the process until you reach the setting point.
  6. Once the setting point has been reached, take the pot off the heat and ladle the hot jam into sterilised jars, using a steel funnel if you have one (you can sterilise the jars by washing and drying in the oven at 180°C).
  7. Store the jam in a cool, dry place and refrigerate once opened. The jam will last for 6 months.
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