Articles & Recipes

Carrot Apple Butter

September 14, 2018

This yummy carrot apple butter has just a hint of cinnamon and vanilla. A wonderful combination for an weekend brunch.

Ingredients Makes about six 8-ounce (250 mL) jars

11⁄2 lbs carrots, cut into 1⁄2-inch (1 cm) pieces 750 g
8 cups chopped peeled apples that soften 2 L
1 cup all-natural apple juice or unsweetened apple cider 250 mL
2 tbsp lemon juice 30 mL
2 cups granulated sugar 500 mL
1 cup packed brown sugar 250 mL
11⁄4 tsp ground cinnamon 6 mL
1⁄2 tsp vanilla extract 2 mL


  1. Place carrots in a large pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce heat and simmer for about 12 minutes or until softened. Drain well and return to pot. Using a potato masher, mash until smooth (or use a food processor fitted with a metal blade to purée). Set aside.
  2. In a Dutch oven or a large, deep, heavy-bottomed pot, combine apples, apple juice and lemon juice. Bring to a boil over high heat. Reduce heat and simmer, covered, for about 7 minutes or until softened.
  3. Stir in mashed carrots. Add granulated sugar in a steady stream, stirring constantly. Stir in brown sugar, cinnamon and vanilla; boil gently, uncovered, stirring often and reducing heat further as mixture thickens, for 20 to 25 minutes or until thickened. Use a potato masher to break down fruit and eliminate lumps. Test for doneness.
  4. Ladle into sterilized jars to within 1⁄2 inch (1 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip-tight.
  5. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until cool. Check seals; refrigerate any unsealed jars for up to 3 weeks.


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