Carrot Jam

This is a recipe that has grown out of a task I took on last autumn: volunteer vegetable photographer  for our community supported agriculture initiative here where we live in Germany. A nice gallery of veggie photos we have built up in the process too: Veggie Gallery.

And, while the orchard is enjoying its winter rest, I have been pickling and preserving my way through the produce 🙂

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Carrot Jam

 In the Orient a classic, for us, something different for the breakfast table

1kg carrots, peeled and grated

Zest and juice of 1 untreated lemon

Zest and juice of 2 untreated oranges

2 tsp ground cinnamon

Pinch of ground cloves

½ tsp crushed cardamom seeds

500 g brown sugar

250 ml apple juice (naturally cloudy i.e. unfiltered)

 

  1. Combine the grated carrots with the sugar in a bowl, cover and leave to draw overnight.
  2. The next day, place the carrots and sugar in a large saucepan together with the remaining ingredients and stir over a low heat until the sugar has completely dissolved.
  3. Bring to the boil over a medium heat, remove the lid and boil for 30 to 60 minutes until the liquid has reduced to the consistency of jam (test for a set if you want to be sure).
  4. Place in sterilised jars and seal immediately. Keeps for several months if stored in a cool, dark place.

 

Makes about 1.3 kg

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