Recipe courtesy of Laura Calder

Carrot Confiture

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: about 2 cups/500 ml
  • Nutrition Info
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1 pound/500 g carrots, peeled

Water, as needed

2 cups/400 g sugar

Zest of 1 lemon

Juice of 2 lemons

10 whole almonds, chopped

2 tablespoons 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 puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool.

Cook’s Note

Serving suggestion: Serve on bread with cold butter.