This recipe comes from Hugh Fearnley-Whittingstall writing in The Guardian Weekend, 3rd September 2011
The below quantity made 3 jars, one of which is the kilner pictured.
1kg carrots, grated
Zest & juice of 2 lemons
Zest & juice of 1 orange
900g granulated sugar
2-3 cinnamon sticks
1tsp grated nutmeg
You'll also need a clean piece of muslin, and at least 3 jam jars.
- Put the carrots, juices, zest, & sugar in a large saucepan and stir.
- Tie the cinnamon and cloves into a small circle of muslin, secure with kitchen string, and place in the middle of the carrots.
- Leave overnight to macerate.
- In the morning, pour over 900ml water and add the nutmeg.
- Warm and stir, ensuring that all the sugar has dissolved.
- Bring to the boil, and continue to boil until the jam reaches its setting point. The recipe said 30-40 mins; we boiled ours for 50 mins and still weren't sure whether it had set or not, being novice jam-makers!
- Remove the spice bag and allow the jam to cool for two mins.
- Divide the jam between the warm, sterilised jars and cover while still hot.
How to tell if your jam is set:
- It reaches a temperature of 220F
- You can put some on a spoon, turn the spoon sideways, and the jam falls off in one blob
- Put a blob of jam on a chilled saucer and put that in the fridge for a minute or two. When you take it out & push it with your finger the jam blob should have a wrinkly surface.
How to sterilise your jam jars:
- Wash them and the lids thoroughly in hot soapy water.
- Allow to air dry.
- Fill to the brim with boiling water and leave for a few minutes.
- Tip the water out & use immediately.
This recipe tastes even better made with vegetables from Community Harvest Whetstone