Zesty carrot jam – Easter spread
Ready in: 2:28 h
Preparation time: 30 min.
Created on: 06.11.2018
- Clean and peel the carrots and cut them into 4-cm-long pieces. Peel the ginger. Wash the lemons and orange under hot water and then dry. Grate off their peel, mix with the brown sugar, then cover and set to one side until you are ready to use it.
- Squeeze the lemons and orange and measure out 125 ml of the juice. Put the carrot pieces, ginger, fruit juice and 125 ml water into the blender jug and, with the measuring beaker in place, boil for 15 minutes/speed setting 1/100 °C. Add the lemon and orange peel and sugar mixture and, with the measuring beaker in place, process for 45 seconds/speed setting 4. Leave the mixture to stand for 30 minutes. Then, with the measuring beaker in place, blend it until smooth for 1 minute/speed settings 5–8, increasing the speed gradually.
- Add the jam sugar and, with the measuring beaker in place, boil for 13 minutes/speed setting 3/100 °C. Test to see whether the jam is at setting point, and continue boiling for a little longer if necessary. Pour the boiling hot jam into sterile jars. Remove any splashes from the edge immediately. Seal the jars and stand them upside down for about 5 minutes, then turn them the right way up and leave to cool completely.
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