Carrot and Lemon Jelly

Recipe Information

Yield: About 3 small jars
Prep Time: 20 minutes
Cook Time: About 40 minutes
Skill Level: Beginner
Preserving Method: Short boil, domestic jars

Ingredients

• 1 kg carrots, scrubbed and chopped

• 900 ml water

• Finely pared zest of 1 lemon

• 2 tablespoons lemon juice

• 500 g granulated sugar

• 1½ teaspoons powdered pectin

Step-by-Step Method

1. Cook the carrots
   Place the chopped carrots and water in a saucepan. Bring to a boil, then simmer for about 30 minutes until the carrots are very soft and the liquid is well coloured.

2. Strain the liquid
   Pour the mixture into a cloth-lined sieve set over a bowl. Leave to drip for at least 30 minutes. Do not squeeze, as this will cloud the jelly.

3. Measure the juice
   Measure 600 ml of the strained carrot liquid. Pour it into a clean saucepan.

4. Prepare the jelly base
   Whisk the powdered pectin into the cold liquid. Add the lemon zest and lemon juice.

5. Add sugar and boil
   Bring to a boil, stirring. Add the sugar and return to a full rolling boil that cannot be stirred down. Boil for 2 minutes.

6. Test and jar
   Remove from the heat and test on a cold plate. The jelly should wrinkle lightly when pushed. Skim any foam, then pour into warm sterilised jars and seal.

Practical Tips

• Carrots should be fresh and sweet, not woody.

• Powdered pectin is essential for a clean, dependable set.

• Lemon zest adds aroma without overpowering the carrot.

Serving Suggestions

This jelly works well with hard cheeses, roast chicken, or stirred into pan juices. It is also lovely on buttered toast for a lighter breakfast spread.

Storage and Reheating

Store sealed jars in a cool dark place for up to 6 months. Once opened, refrigerate and use within 3 weeks. Jelly does not need reheating.