Apple, Orange, Carrot, and Lemon Jam – Recipe for Topping and Layering with Step-by-Step Photos

This simple, vitamin-rich jam pairs beautifully with any type of baked goods, allowing you to experiment with new flavors in the kitchen. It can be made any time of year, as all the ingredients are readily available regardless of the season. So, you can always make a small batch and eat it right away.

Nutritional value per serving

153.8 kcal

Proteins: 0.3 g
Fats: 0.3 g
Carbohydrates: 37 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 2

Recipe with step-by-step photos

Jam made from apples, oranges, carrots and lemon

Ingredients

Servings

Orange

4 pcs
Apples

4 pcs
Carrot

2 pcs
Lemon

1 pcs
Sugar

1 kg

Preparation

Step 1

Pour boiling water over the citrus fruits, then rinse them along with the apples and carrots. Peel the carrots, trim off any excess from the apples, and remove the peel. Remove the zest from the lemon, including the white pith, to avoid bitterness. You can simply slice the orange. Then cut everything into large pieces and place in a convenient container.

Step 2

Grind everything using a meat grinder or blender until you get a homogeneous puree.

Step 3

Pour everything into a heavy-bottomed saucepan, add sugar in a 1:1 ratio to the weight of the peeled carrots and fruit. Mix well and heat over low heat. Then bring to a boil and simmer for 20 minutes.

Step 4

Pour the vitamin-rich jam into sterilized jars and seal tightly. Store at room temperature or in the pantry. Thanks to the addition of citrus, apple, orange, lemon, and carrot jam won't spoil even if left under the kitchen counter. But this only applies if the jar hasn't been opened.

Peel and seeds

When preparing citrus fruits, keep an eye on not only the peel but also the seeds. Be sure to remove them, otherwise the jam will taste bitter. If you still want to add flavor to the preserves, remove the zest first, then trim off the white pith, and then chop the pulp and add it to the jam. This is the most reliable way to remove bitterness and preserve the characteristic aroma of lemons and oranges.

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