Carrot Cardamom Confiture

Chef Edward Lee's exclusive recipe.

August 16, 2013
  • 1 pound carrots, peeled, sliced in 1/4-inch coins
  • 3 oranges
  • 4–5 whole cardamom pods, crushed
  • 1-inch piece of ginger, sliced thin
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of salt


Put the carrots in a small saucepan. Using a peeler, peel 2 large strips from an orange, without the white pith. Juice the oranges. You should have about 1 1/2 cups juice. Pour the juice over the carrots. If more liquid is needed to just cover the carrots, add a little water. Throw in the crushed cardamom pods, orange strips, and ginger slices. Cover and bring to a boil over high heat. Once boiling, lower the heat to medium low and leave lid askew to vent. Cook for 20 to 25 minutes, or until very tender.


Drain the carrots, reserving the liquid. Remove the cardamom pods, orange strips, and ginger. Place the carrots in a blender or food processor. Add 1/4 cup of the cooking liquid and blend until smooth. The mixture will be very thick. Pour into a small saucepan. Add the sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring to dissolve the sugar. Once boiling, cook for about 5 minutes, stirring frequently.

The mixture should be the consistency of jam. If not, cook for another minute or two. Spoon the jam into clean jars and allow to cool. Once cool, refrigerate. Jam will keep in the refrigerator for 2 weeks.

Makes 2 1/2 cups