Sauce & Pickle Recipes > Carrot Jam
2 1/2 lb caster/superfine sugar
finely grated rind and strained juice of 2 lemons
finely grated rind and strained juice of 1 orange
(see measure conversions for more information)
- Bring to the boil and cook for 15 - 20 minutes, or until soft.
- Strain off and reserve the cooking water.
- Puree the carrots with 1/4 pint of the reserved cooking water in a food processor.
- Return to the pan.
- Pour a further 1/4 pint of the reserved cooking water into a separate pan and add the sugar.
- Stir over a low heat until dissolved, brushing down the sides of the pan with hot water to keep it free of sugar crystals.
- Add the sugar syrup to the carrot puree and stir in the lemon and orange rinds and juice.
- Bring to the boil over a low heat, stirring occasionally, and then boil rapidly for 10 minutes.
- Remove the pan from the heat and test for a set.
- If necessary, boil the jam for a further 5 minutes and test again until setting point is reached.
- Pour the jam into sterilised warm jars and cover immediately with waxed paper discs and cellophane covers.
- Label when cool and store in a cool, dry airy cupboard.
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Comment Script
How to make carrot jam:
This jam was created by Dr. Carrot, who was a creation of the Ministry of Food during the Second World War. An interesting recipe to try!
Ingredients
2 1/2 lb small carrots, peeled and sliced thinly2 1/2 lb caster/superfine sugar
finely grated rind and strained juice of 2 lemons
finely grated rind and strained juice of 1 orange
(see measure conversions for more information)
Method
- Put the carrots into a large saucepan and add just enough water to cover.- Bring to the boil and cook for 15 - 20 minutes, or until soft.
- Strain off and reserve the cooking water.
- Puree the carrots with 1/4 pint of the reserved cooking water in a food processor.
- Return to the pan.
- Pour a further 1/4 pint of the reserved cooking water into a separate pan and add the sugar.
- Stir over a low heat until dissolved, brushing down the sides of the pan with hot water to keep it free of sugar crystals.
- Add the sugar syrup to the carrot puree and stir in the lemon and orange rinds and juice.
- Bring to the boil over a low heat, stirring occasionally, and then boil rapidly for 10 minutes.
- Remove the pan from the heat and test for a set.
- If necessary, boil the jam for a further 5 minutes and test again until setting point is reached.
- Pour the jam into sterilised warm jars and cover immediately with waxed paper discs and cellophane covers.
- Label when cool and store in a cool, dry airy cupboard.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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