Making your own jam is one of fall’s great joys…
I haven’t bought commercial jam in years — I prefer making my own. Preserving a season’s harvest in jars is one of the tastiest ways to enjoy fall fruits and garden produce year-round. Whether I’m working with orchard strawberries or berries from my garden, I find myself at the stove making jam many times a year.
… but have you ever made a vegetable jam?
Fruit isn’t the only option for jam. Vegetables can make delicious preserves too, and carrots are especially suited to this purpose. Vegetable jams require a slightly different approach than fruit jams because roots are firmer and contain less natural sugar. This recipe adjusts the cooking and acidity to create a silky, flavorful carrot jam.
What is star anise?
This carrot jam is simmered with lemon juice and star anise. Star anise is a small star-shaped pod from evergreen trees native to Vietnam and China. Though unrelated to anise seed, it shares a similar aromatic note and is a staple in many Asian cuisines. In this jam it provides a warm, fragrant background note without adding sweetness.
The jam is delicious on its own, but it truly shines alongside cheeses — especially soft, creamy, bloomy varieties. Pair the aromatic jam with fresh goat cheese, Camembert, Brie or triple-cream cheeses for an elegant cheese board. It also works beautifully on toasts or as a condiment for roasted meats and sandwiches.
Happy stirring!
Carrot jam with star anise
makes 2 3/4 cups
active time: 30 min
- 1/2 cup spring water
- 1/4 teaspoon sea salt
- 1 1/2 lbs (680 g) young carrots — peeled and thinly sliced (use the slicing attachment of a food processor) (about 5 cups)
- 1 3/4 cups organic sugar
- 4 whole star anise
- 1/2 cup lemon juice
- Place the water, salt and sliced carrots in a large pot and bring to a boil over medium-high heat, stirring so the slices heat evenly. Once warmed through, cover, reduce heat to medium-low and simmer 20–25 minutes until the carrots are tender. Mash with a potato masher until finely broken down but not fully puréed. Add the sugar, star anise and lemon juice. Return to a gentle boil, then reduce heat to medium-low and simmer uncovered 25–30 minutes until the mixture reduces and becomes syrupy and the carrot slices turn translucent. Stir occasionally, increasing frequency toward the end to prevent scorching; you may need to reduce the heat to low. To test consistency, place a spoonful on a small plate and chill in the freezer for 5 minutes — the jam should be slightly jammy but not overly thick or sticky. If overcooked it will congeal when cooled. Transfer to a bowl to cool to room temperature, then refrigerate for up to 8 weeks. Bring to room temperature before serving.
Viviane’s tip
- Half a cup of lemon juice may seem like a lot for a small batch, but carrots lack natural acidity. The lemon juice provides essential brightness and balances the jam’s sweetness.