Carrot Confiture

  • serves 0

This sweet carrot jam from Laura Calder is delicious on toast.

46 Ratings
Directions for: Carrot Confiture


1 lb(s) carrots, peeled

2 cup sugar

1 Zest of 1 lemon

2 Juice of 2 lemons

10 whole almonds, chopped

2 Tbsp Cognac


1. Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to purée. Stir the sugar into the purée in a saucepan. Add the lemon zest and juice, bring to a boil, and cook until glassy and jammy. Remove from the heat and stir through the chopped almonds and the Cognac. Cool. Enjoy on bread with slabs of cold butter.

See more: French, Vegetables, Citrus, Nuts, Side, Appetizer

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