Carrot jam

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   How to make carrot jam? Prepare your ingredients. It is preferable to take sweet varieties of carrots; the jam will turn out tastier with them.

2. STEP 2

   

   Rinse the carrots thoroughly under running water with a brush, dry and peel. It is more convenient to do this with a special vegetable peeler.

3. STEP 3

   

   Cut the peeled root vegetables into thin slices up to 1 cm thick. Place the carrots in a saucepan, fill with cold, clean water (the amount is not indicated in the recipe, the water should completely cover the vegetable).

4. STEP 4

   

   Cook over medium heat until the carrots are soft. Cooking time depends on the quantity and type of carrots.

5. STEP 5

   

   Drain the water, place the carrots in a colander and cool.

6. STEP 6

   

   Prepare syrup from 1 kg of sugar and 300 ml of water. To do this, pour sugar with water in a suitable saucepan, place it over medium heat and cook, stirring, until it boils and the sugar is completely dissolved. Place the carrots in the boiling syrup and cook for 5 minutes.

7. STEP 7

   

   Turn off the heat and leave the jam to rest for 8 hours. Then bring it to a boil again, adding another 200g of sugar. Cook the jam over low heat until the carrots become completely transparent and the syrup is moderately thick.

8. STEP 8

   

   A couple of minutes before removing the jam from the heat, add a pinch of citric acid and vanillin.

9. STEP 9

   

   Pour the hot jam into sterile jars and close the lids. Store it in a cool, dry place.

10. STEP 10

    

    Carrot jam can be served as a dessert or used as a pie filling. Bon appetit!

Comments on the recipe

Natalia M

10.12.2023

4.6

How I love experiments and vegetable jam! I'm so glad I found this carrot jam recipe! It's just some kind of miracle. I was very worried that the carrots would boil into porridge, especially since they had to be cooked according to the recipe first. But I had no need to worry, everything turned out just great. I cut the carrots into circles, boiled them and put them in boiled syrup. As written in the recipe, boil for five minutes and remove from heat. I looked at the result and thought that it was unlikely that we would get a full-fledged jam. Carrot pieces were floating in liquid syrup. But this is an experiment) I left the jam to steep and went to bed. In the morning the syrup thickened noticeably and the carrots shrunk a little. I set it to cook on low heat and after about 30 minutes I removed it from the heat. I left it for a couple of hours. And how surprised I was when I discovered a very thick syrup and carrot slices that turned into hard candied fruits! The carrots not only did not boil, but on the contrary became hard. The carrots taste weak; by the way, I added citric acid during cooking for taste. In general, they turned out to be real candied fruits, they are chewed like chewing marmalade, but not cloying, just moderately sweet. My doubts were completely dispelled, the experiment was a success. I'm very pleased with the result! Now I’ll make more of this jam while the carrots are sweet. Thank you very much for the recipe!

natali-♥

10.12.2023

4.8

Did you like my carrot jam? Thank you!!!!

Milana

10.12.2023

4.5

The jam turned out soooo delicious, I couldn’t put it down! Carrots are similar to jelly beans and not cloying. We quickly snorted it))), and now it’s the syrup’s turn. Added it to charlotte, it tastes like caramel! And after boiling the syrup a little, I made a protein cream. THANK YOU!!! The only problem was that I added vanilla sugar to the slightly cooled syrup, but it didn’t dissolve. Next time I'll add it earlier.