Carrot and Orange Jam
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g almond (s), chopped
- 500 g carrot (s), youn
- 100 g apricot (s), dried
- 1 orange (s), BIO
- 100 ml orange juice
- 500 g preservin suar
Print Recipe
Pin Recipe Instructions
- Rinse the glasses with boiling water. Do not dry it off, but turn it upside down and let the water run out.
- Wash, peel and grate the carrots. Finely chop the apricots. Wash the orange, rub the peel, squeeze out the juice. Bring to the boil with the other orange juice and the peel, the carrots and the apricot pieces. Simmer for about 3 minutes until the carrots are almost soft. Mix in the preserving sugar and almonds. Bring slowly to the boil, stirring constantly, and cook for about 2-4 minutes.
- Fill the jars with the hot jam to the brim and seal. The jam can be kept for about 2 months in the refrigerator.
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