After pulling out the pile of carrots recently, we’ve been working hard to get through them. This included a carrot cake (yum!), and an Indian carrot salad (thanks Jamie Oliver!). The highlight, though, has to be carrot jam.
Yes, carrot jam.
When my grandmother came by, she extolled the virtues of this jam, declaring it to be remarkably delicious. We were doubtful, but keen to get rid of some more carrots. So we traded some carrots for a few jars of home-made jam.
I must say, we were surprised. The jam is great. It looks and tastes like orange marmalade, and couldn’t be easier to make. These are the ingredients (in imperial measurements, due to the age of the recipe):
- 4 carrots (grated)
- 3 pounds sugar
- 3 pints water
- 2 lemons (finely sliced)
Cook for one hour, and then bottle. Voila!
When our next carrot glut comes along, I’ll definitely give this a try. Carrot jam, who would’ve thought!
Update: my grandmother read my post, and apparently I got a few details wrong 😉 Initially, the ingredients are soaked in the boiling water overnight. Then, when cooking, keep going until the jam is setting properly, which may take more than an hour. (Take out a sample, and let it cool to see if it is “jam-like”.) Who says blogs are just for younger folks!