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Carrot jam

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.

Ingredients

1kg carrots, grated
Zest & juice of 2 lemons
Zest & juice of 1 orange
900g granulated sugar
2-3 cinnamon sticks
6 cloves
900ml water
1tsp grated nutmeg

You'll also need a clean piece of muslin, and at least 3 jam jars.

Directions

  1. Put the carrots, juices, zest, & sugar in a large saucepan and stir.
  2. Tie the cinnamon and cloves into a small circle of muslin, secure with kitchen string, and place  in the middle of the carrots.
  3. Leave overnight to macerate.
  4. In the morning, pour over 900ml water and add the nutmeg.
  5. Warm and stir, ensuring that all the sugar has dissolved.
  6. 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!
  7. Remove the spice bag and allow the jam to cool for two mins.
  8. Divide the jam between the warm, sterilised jars and cover while still hot.

Notes:

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:

  1. Wash them and the lids thoroughly in hot soapy water.
  2. Allow to air dry.
  3. Fill to the brim with boiling water and leave for a few minutes.
  4. Tip the water out & use immediately.


This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Jar of carrot jam


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