Seasonal Recipes
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Carrot Jam
Something a bit different, an orange coloured jam with a tangy taste.
Ingredients
At a glance
Season
Jam
Vegetables
Spices and Herbs
Makes
1 litre
Calories in 25g serving
72 cal (approx)
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 sterilised jars.
Although the jam can be used immediately, the flavour improves after a few days.
Recipe Source
This recipe is adapted from the one at the Carrot Museum website.
