Carrot jam

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Wash the carrots well and, if necessary, chop them to fit in the pan. Pour in cold water, bring to a boil and cook until soft for 20-30 minutes, depending on size. Unpeeled root vegetables retain their color better when cooked. You can check readiness with a fork or a long skewer - if it easily reaches the center of the vegetable, it is ready.

2. STEP 2

   

   Peel the finished carrots. To make cleaning easier, it is better to cook carrots in large pieces or whole.

3. STEP 3

   

   Grind until puree. You can do this with a blender, either an immersion blender or in a bowl, or grate it on the finest grater and scroll through a meat grinder. You don’t have to wait for it to cool completely. Also, after grinding, you can additionally rub the mass through a sieve - this will take some time, but will allow you to achieve a perfectly homogeneous consistency.

4. STEP 4

   

   For syrup, add sugar to water. You can use either cold or hot, but the sugar will dissolve faster in the latter. To make the preparation of syrup easier, it is better to use fine sugar.

5. STEP 5

   

   Over high heat, stirring vigorously, completely dissolve the sugar until the syrup becomes clear. After dissolving the syrup, do not stir. cook over moderate heat for 3-5 minutes after boiling, skimming off the foam. Do not allow it to boil too much, otherwise the syrup will rise greatly and may spill out onto the stove.

6. STEP 6

   

   Add boiling syrup to the puree, add citric acid and return the jam to the stove. Citric acid will balance the taste and prevent the jam from becoming sugary. In boiled syrup, the puree will quickly become homogeneous when stirred

7. STEP 7

   

   Cook the jam over moderate heat for another 20 minutes, stirring occasionally. At the end of cooking, you can add vanillin, ginger, cinnamon, cardamom or nutmeg for flavor. If desired, you can combine several spices at once.