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 🙂
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)
- Combine the grated carrots with the sugar in a bowl, cover and leave to draw overnight.
- 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.
- 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).
- Place in sterilised jars and seal immediately. Keeps for several months if stored in a cool, dark place.
Makes about 1.3 kg
An Edible Landscape 