Carrot and Cardamom Jam
It was easy peasy to make, but the recipe said to use liquid glucose, which I didn't have, so I used 400gms of jam sugar and 600gms of ordinary sugar.
It has set like a solid jelly. It is still spreadable but thick
It is delicious, sweet, lemony with just the occasional hint of cardamom.
Here is the recipe. It says it makes 5kgs. I got just over a kilo.
Carrot and cardamom jam
By: From: Market Kitchen
* 500g young carrots, peeled and sliced into 2cm strips
* 3 lemons, finely grated zest of 2 lemons, juice of all 3
* 1 large orange, finely grated zest and juice
* 1 tbsp cardamom seeds, (split open the green pods of the cardamom to find the seeds)
* 1kg granulated sugar
* 125g liquid pectin
1. Place 3 saucers in the freezer to chill - you'll need them later to test the setting point of the jam. Sterilise some jam jars by washing 3-4 jars in soapy water and rinsing them in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/Gas 1. Leave them there for at least half an hour while you make the jam.
2. Cook the carrots in saucepan of boiling water for 10-15 minutes, or until tender. Drain and chop finely.
3. Put the carrots, citrus zest and juice, and cardamom seeds in a preserving pan. Add the sugar, and simmer over a low heat until the sugar has dissolved.
4. Increase the heat and boil the mixture for 5 minutes.
5. Add the pectin, return the mixture to the boil, and cook for a further 2 minutes. To test if the jam is ready, dollop a teaspoonful of the mixture onto one of the saucers from the freezer and leave for a few seconds. Push the mixture with your finger and if it gives a little and has started to set, the jam is ready.
5. Once the jam has reached setting point, leave to cool for a further 10 minutes, then stir well. Pour into the hot sterilised jars, seal and label. The jam will keep for up to three months if stored in a cool, dry place and if the jar is sterilised correctly.Let me know what you think if you make it