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Carrot Jam Recipe
Many people view the carrot as an unlikely preserve ingredient, but carrot jam is surprisingly palatable. Like a marmalade, this sweet jam uses carrots to provide extra dimensions of texture and flavour for a fun topping. With a tangy taste, and an orange colour not dissimilar to marmalade, carrot jam would have been an occasional Victorian tea-time treat.
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Carrot Jam Ingredients • Chopped carrots to fill a 1 litre bowl (Four cups) of chopped carrots. Be sure to chop the carrots up nice and small; this will help bring out the carrots' flavours a lot easier. • Three cups sugar • Three sliced lemons • One teaspoon cinnamon • A half teaspoon cloves Makes 4 half-pint jars Prep Time: 20 minutes Cook Time: 30 minutes
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Directions:
1. Add all the ingredients into a saucepan, and simmer slowly at a gentle heat. It is recommended that you stir the ingredients constantly, especially at the earlier stages of the cooking.
2. After about 20 minutes, the carrots should eventually begin to soften, and the jam will become thick. To make the jam smooth, put everything in a liquidiser and blend for a few minutes.
Obviously, the Victorians didn't have liquidisers, but the results are far more pleasing using this method.
Although the jam can be used immediately, the flavour improves more after a few days.
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