image source wikimedia commons
This recipe is adapted from the one at the Carrot Museum website.
Ingredients
1 litre Chopped carrots
750ml sugar
Three sliced lemons
One tsp cinnamon
half tsp cloves
Method
Add all the ingredients into a saucepan, and simmer slowly at a gentle heat. Stir the ingredients constantly to begin with.
After about 20 minutes, the carrots should 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.
Pot in steralised jars.
Although the jam can be used immediately, the flavour improves after a few days.
Makes about 1 litre
Note on untested recipes
I have not tried this recipe, but plan to in the future. It would be good to hear from anyone who uses it.
Posts
2 comments:
That link is wonderful - all the things I didn't know that I didn't know about carrots!
Carrot jam sounds interesting :-)
Celia
The video of a guy playing a carrot clarinet is mesmerising. And you can eat it if you get hungry.
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