Carrot jam! Based on a recipe from 1865, by Mrs Beeton, this version tastes just like apricots. A great way to use up carrots.
I’ve only recently started to make jam. My mum is a legendary jam maker so it is easiest to leave it to her (or Bonne Mamman and the ladies from my local Women’s Institute bake sale, if I’m honest). But after my successful first batch of strawberry jam I’ve been on a roll. But this is me, and I prefer to make things with vegetables. I’d heard of Mrs Beeton’s carrot jam, so with a big bag of carrots to hand, I set to work.
It is really lovely and oddly doesn’t taste of carrots at all – it is just like apricot jam! Also, it is luminous orange. It’s like 1990s rave jam. I can’t tell you how much that pleases me.
This recipe is adapted from the famous historic cookery book, Mrs Beeton’s Book of Household Management, 1865.
- 750g (26 oz) carrots
- 450g (2⅓ cups) granulated sugar
- zest of 1 lemon
- juice of 2 lemons
- Peel and grate a carrot to total 50g (2 oz) 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. Cook until soft, drain and puree. Put the pureed carrots into a fine sieve and push out any excess water.
- Weigh out 400g (14 oz) of pureed carrot and discard the rest.
- Put the puree and the 50g (2 oz) of grated carrot 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 and then stir in the lemon zest and juice. Pour into sterilised, lidded, jars and refrigerate.
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Check out my other carrot recipes, including: