CARROT JAM
This delicious Carrot Jam is based on a recipe from 1861, and you only need 3 simple ingredients and 25 minutes. It's bright, tasty and super-easy with no unusual equipment needed. It tastes like apricot jam, but only contains carrots, lemon and sugar. Enjoy carrot marmalade on toast, yogurt, pancakes and more.
Provided by Kate Hackworthy | Veggie Desserts
Categories Jam
Time 25m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 70 kcal, Carbohydrate 18 g, Sodium 17 mg, Sugar 16 g, ServingSize 1 serving
LEMON AND CARROT JAM
Make and share this Lemon and Carrot Jam recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 40m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Cut carrots into 1/2 inch slices.
- Cook carrots until tender; drain and sprinkle with sugar and lemon zest.
- Add 2/3 cup water to carrot mixture.
- Cook over very low heat--add water to keep from burning.
- Add lemon juice or sugar as needed.
- Simmer till the syrup is thick and carrots are almost transparent
- Serve with beef.
Nutrition Facts : Calories 647.3, Fat 0.4, SaturatedFat 0.1, Sodium 105.7, Carbohydrate 165.7, Fiber 4.2, Sugar 157.9, Protein 1.4
LEMON-CARROT MARMALADE
Lemons, carrots, and honey are simmered together in this savory-sweet marmalade that'd be great with meats.
Categories Condiment/Spread Vegetable Low Sodium Lemon Carrot Summer House & Garden
Yield Makes about 5 8-ounce glasses
Number Of Ingredients 6
Steps:
- Grind the lemons and carrots together in a meat grinder, using the coarsest blade. Combine all the ingredients in a large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.
CARROT MARMALADE
This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!
Provided by Jenny Sanders
Categories Oranges
Time 1h45m
Yield 3 250ml jars, 48 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemon and orange and shred them finely.
- Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
- Put the canning jars in a large kettle with enough water to come to an inch above the rims.
- Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
- Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
- Wash, peel and grate the carrots.
- Add the carrots and sugar to the peels.
- Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
- Fish out the seeds, draining them well.
- Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.
Nutrition Facts : Calories 43.9, Sodium 3.4, Carbohydrate 11.4, Fiber 0.3, Sugar 10.6, Protein 0.1
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