Carrot Jam with Lemon
by Editorial Staff
Who would have thought that carrots are the perfect base for jam! It turns out not only fragrant and insanely beautiful, but also very tasty!
Cook: 20 hour
Servings: 8-10
Ingredients
- Carrots – 500 Grams
- Lemon – 1.5 Pieces
- Sugar – 500 Grams
- Water – 1 Glass
- Vanilla Sugar – To taste (or vanillin)
Directions
- Prepare all ingredients.
- Peel and chop the carrots in any convenient way. You can cut carrots into cubes, slices, or half rings. I chop it with a Korean carrot grater.
- Cover the carrots with water and cook over medium heat until cooked through, until the carrots are tender. It will take 10 to 30 minutes, depending on the variety and cut.
- Throw the finished carrots on a sieve so that all the water is glass.
- Return the carrots to the pot, add 0.5 cups of water and 200 grams of sugar to it. Cook the carrots in the syrup for 10 minutes.
- Wash the lemon well and cut into slices, remove the seeds, then cut each circle into four more parts. Add 0.5 cups of water and 200 grams of sugar to the lemon. Simmer over low heat for 10 minutes.
- Combine carrots in syrup and boiled lemon wedges. Leave to infuse for a few hours. I did it for the night.
- Boil the jam the next day, adding the remaining sugar and vanillin. Carrot jam with lemon is ready. Pour the jam into sterilized jars. Turn the closed jars upside down and wrap them in a warm blanket. Leave to cool.
Bon appetit!
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