Carrot Jam Food

CARROT JAM

Steps:

• Peel and grate a carrot to total 1/2 cup (50g) grated. Set aside.
• With the rest of the carrots, peel them and chop into rounds.
• Put in a saucepan and add enough water to just cover them and cook for 10 minutes or until soft, then drain.
• Puree the cooked carrots with a blender or immersion hand blender. If necessary, put the pureed carrots into a fine sieve and push out any excess water.
• Weigh out 2 cups (400g) of the pureed carrot and discard the rest (though it's great to add to soups, stews or mixed with maple syrup and added to porridge).
• Put the carrot puree, grated carrot and sugar into a large saucepan. Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes. Skim if it gets frothy.
• Allow to cool slightly, then stir in the lemon zest and juice.
• Pour into warm, sterilised jars and screw on the lids. Store in a cool, dry place and use within one year.

EASY PERSIAN CARROT JAM (MORABA-YE HAVIJ)

Steps:

• Place the carrots, cardamom pods and water in a large pan. A preserving pan is ideal but any large saucepan is fine.
• Bring to the boil and simmer for 5 minutes with the lid on.
• Add the sugar and saffron if using and stir until the sugar has dissolved.
• Finely grate the lime zest and stir in.
• Bring to the boil again and boil without a lid for 15 to 20 minutes when most of the liquid should have evaporated and the carrots soft.
• Add the juice of the limes and lemon about ten minutes after adding the sugar.
• Add the rosewater, rose syrup or rose extract* a couple of minutes before turning off the heat.
• Spoon into sterilised jars whilst hot and cover.
• Will keep in the fridge for several weeks.

CARROT CAKE JAM

Steps:

• Mix everything BUT sugar and pectin in pan.
• Bring to a boil.
• Bring down to a simmer for 20 minutes, stirring every once in while.
• Add pectin and bring to a boil.
• Add sugar bring to a rolling boil.
• Take off heat.
• Fill hot sterile jars.
• Put lids on.
• Water bath for 10 minutes.

LOWER-SUGAR CARROT CAKE JAM

Steps:

• In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
• Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
• Bring back to a boil, stirring frequently.
• Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.

CARROT CAKE JAM

Steps:

• Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat, and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
• Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

BAKED FETA WITH CARROT JAM

Steps:

• Carrot jam, part 1: In a small saucepan, bring water to a boil with honey and bay leaf. Reduce heat and simmer until the mixture thickens slightly, about 6-8 minutes. Add grated carrots and coriander, and simmer until the carrots become thick and jam-like, about 40 minutes.
• Walnut crumb: In a small bowl, mix ground walnuts, sesame seeds, za'atar, sumac, and a pinch of salt. Stir in olive oil to make the mixture slightly sticky. Set aside.
• Feta: Preheat oven to 400 F. Slice feta into 6 equal pieces (don't worry about breakage). Place each slice of feta on a piece of parchment paper, roughly in the middle of the paper. Spoon a heaping tablespoon of the walnut crumb over the feta and pack it down lightly. Drizzle 1 teaspoon of olive oil. Fold the parchment over the feta and seal each packet by folding or rolling the edges over twice. Transfer the packs to a baking sheet and bake for about 12 minutes.
• Carrot jam, part 2: When the carrots have reduced and most of the liquid has cooked down, stir in lemon juice and olive oil. Set aside.
• Assembly: When feta is piping hot and ready to serve, cut an X in the top of each paper packet with scissors-carefully, so the steam doesn't burn you. Pull the tips of the triangles away from the center to open up each packet. Spoon a little carrot jam on each feta chunk, sprinkle with scallions, and serve immediately with pita bread.

CARROT CAKE JAM

Steps:

• Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.