Carrot, Zucchini and Ginger Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g carrot (s)
- 300 g zucchini
- 200 g iner, pickled for sushi
- 500 g cane suar
- 3 lemon (s), untreated
- 1 teaspoon, leveled cayenne pepper
- 40 ml rum
- 1 tablespoon, heaped anise seeds
- 150 ml carrot juice
- 400 ml water
- 2 bag / s gelling powder, e.g. Gelfix 3: 1
- 1 piece (s) ginger, fresh, the size a thumb
Print Recipe
Pin Recipe Instructions
- Grate the carrots finely and simmer for 15 minutes on a low flame until they are firm to the bite.
- Put the anise seeds in a gauze bag and tie. Puree the pickled pink ginger including the liquid and some additional water with a hand blender. Grate the fresh peeled ginger. Tear the zest of the three lemons into zest.
- Put the lemon juice and zest in a large saucepan with the rest of the ingredients. Strain the carrots and also add them to the saucepan. Bring the contents of the pot to a boil and simmer for about 30 minutes. After 30 minutes, mix the cane sugar and Gelfix 3: 1 and add. Cook over a high heat, stirring constantly, for at least 4 minutes.
- If the gelation test is correct, use the filling aid to place the jam in sterilized twist-off jars, close and turn the jars upside down for 10 minutes.
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