Carrot Confiture

Total Time:
1 hr 10 min
15 min
Inactive Prep:
30 min
25 min
about 2 cups/500 ml


  • 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
    • Serving suggestion: Serve on bread with cold butter.


    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: Enjoy on bread with slabs of cold butter.

    SERVINGS: 16 (per 2 tablespoons)
    Calories: 119
    Total Fat: 0 grams
    Saturated Fat: 0 grams
    Protein: 0 grams
    Total carbohydrates: 29 grams
    Sugar: 27 grams
    Fiber: 1 gram
    Cholesterol: 0 milligrams
    Sodium: 20 milligrams