Many people view the carrot as an unlikely preserve ingredient, but carrot jam is surprisingly palatable. Carrot can be defines as a fruit as well as a vegetable. It would have been an occasional Victorian tea-time treat. Carrot jam has always been popular in Middle Eastern cultures.
Serves: 2-3 jars, depending on the size.
The easiest way to sterilize the jars is to run them through the dishwasher before you start and use them hot and dry when the cycle has finished.
- 450g (2⅓ cups) granulated sugar
- soaked saffron strands
- 750 g young carrots
- zest of 1 lemon
- juice of lemon
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 soaked saffron strands 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 sterilized, lidded, jars and refrigerate.