Carrot Cardamom Jam
From Jellies, Jams & Chutneys
Hands on time: 10 minutes
Cooking time: 25 minutes plus cooling time 10 minutes
Sterilizing the jars: boiling the water plus 5 minutes of rapid boiling to sterilize
Boiling water bath: 5 minutes
Resting time: 24 hours
Makes: Ruth’s note: the book says 3lb/1.5kg. I filled 4 (250ml/8oz) plus 4 (125ml/4oz) jars
1lb 2oz/500g fresh young carrots, peeled and cut into ¼” lengths
Finely grated zest of 2 lemons
Freshly squeezed juice of 3 lemons (about 1 cup)
Finely grated zest & juice of 1 large orange ( ¾ – 1 cup juice)
1 tbsp cardamom seeds removed from pods
2 ¼ lb (1kg) granulated sugar
4.5 oz/125g liquid pectin
1. Put sliced carrots in a large heavy bottomed saucepan. Cover with water boil for 15 minute4s or until tender. Drain the carrots and finely chop.
2. Put the carrots, lemon, orange zests and juices along with cardamom seeds in the pot. Add the sugar and cook over low heat until the sugar has dissolved.
3. Increase the heat and boil the mixture for 5 minutes. Add the pectin, return the mixture to a boil and cook for another 2 minutes. Test for set. (Ruth’s note: To be accurate, you should start testing when the jam reaches 220°F/105°C and thickens around the sides of the pan, boils sluggishly and the bubbles “plop” rather than froth, or at least allow a small spoonful to cool. If it forms a thick syrup that almost doesn’t pour, it’s ready.)
Once the jam has reached the setting point, leave to cool in the pot for another 10 minutes, then stir to distribute the carrot and cardamom. Ladle into hot sterilized jars, seal & label.
Ruth’s note: I took “sealing” to mean … Process in a boiling water bath for 5 minutes.
5. Let rest on a clean towel on the counter for 24 hours without touching the jars.
Test for seal (See basic jam making tutorial). Store in a cool dark place and refrigerate after opening.
Great with cream cheese on toast