Carrot Jam
A simple carrot jam recipe with lemon and a touch of brandy.
Ingredients
- 2 pounds Carrots (Use the outer, more colorful part for best color.)
- 2 pounds Granulated sugar
- 1 Lemon (Zest and juice)
- 2 tablespoons Brandy (Optional)
More recipes using Carrots
LEMON CARROTS
This simple recipe transforms humble carrots into a bright and flavorful side dish. The carrots are simmered until tender, then tossed with a tangy lemon butter sauce, creating a delightful balance of sweet and savory flavors. This classic preparation is easy to make and perfect for any occasion, offering a refreshing and elegant touch to your meal.
COMPOTE OF CARROTS (RUSSIAN STYLE)
This classic Russian-style compote transforms simple carrots into a sweet and savory side dish. The carrots are first browned for depth of flavor, then simmered in a sugar syrup until tender, creating a rich and satisfying texture. This dish is perfect as a side or a unique dessert, offering a delightful balance of sweetness and earthy notes.
CARROTS
This simple carrot recipe offers a delightful side dish with a classic, comforting flavor. The carrots are boiled until tender and then finished with butter and pepper, or a creamy sauce, creating a satisfying and versatile dish. The tender carrots pair perfectly with a variety of main courses, making it a great addition to any meal. This recipe is quick to prepare and easy to customize.
Carrots
This simple recipe transforms humble carrots into a delightful side dish, perfect for any meal. The carrots are cooked until tender and then tossed with butter, salt, and pepper, creating a classic and comforting flavor profile. This easy preparation makes it a great choice for a quick weeknight dinner or a simple addition to a holiday spread.
Instructions
- 1Wash, peel (if desired, for smoother jam), and grate the carrots. If you want a good color, only use the outside or red part of the carrots.
- 2In a large, heavy-bottomed pot, combine the grated carrots, sugar, lemon zest, and lemon juice.
- 3Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to low and simmer, stirring occasionally, until the jam thickens. This will take about 45-60 minutes. To test for doneness, place a small spoonful of jam on a chilled plate. If it sets quickly and wrinkles when pushed with your finger, it's ready.
- 4Remove the pot from the heat and stir in the brandy, if using.
- 5Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars according to standard canning procedures.
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