With some carrots beginning to give a little, I thought I'd have a go at making some carrot jam.
So what is carrot jam? Carrot jam is just that jam made from carrot. It was around my University days that I discovered carrot jam on the shelf at KRK Continental Grocers, (a Pakistani owned grocery store) in Glasgow. It was the same time I discovered Rose petal Jam from Pakistan. Of course, I had to purchase a jar of each to try. Both were extremely sweet and sugary that I had great difficulty finishing the jar. I tried my utmost though, spreading them on toast for breakfast; or and in between celebratory cakes.
If you’ve googled for carrot jam, you'll know that there are various carrot jam recipes out there. Most notably that from Mrs Beeton, Carrot Museum and various recipes for Persian Carrot Jam. But I wanted to make a simple version, no almond flakes, no rosewater and no brandy.
To look at it - I would describe it as carrot halwa (a traditional South Asian: Indian, Pakistani and Bangladeshi sweet dish) in a jar, but it has the taste of non-alcoholic spiced mulled wine and carrot cake. This is not a gelatinous or smooth jam, its almost chutney like – just sweeter. This is one of those jams that has to be spooned onto your chosen palette – this could be toast, pancake, waffle or even in a croissant.
I am not the kind of person who often goes ‘mmm ooh ahhh delicious’ but after tasting for sweetness and flavour, I could not help myself going ‘yum yum’. I just loved the flavour. The deep golden orange colour is intense too, just like fire burning.
Mulled carrot jamMakes just over 2 x 245ml jars filled right to the top; or keep the remainder back as a cooks treat.
400g carrots, peeled and grated
Juice and grated zest of 1 orange
Juice of 1 lemon
½ stick of cinnamon
6 whole cloves
MethodPut the sugar in a heavy based saucepan with the water. Place over medium heat and bring to the boil, stirring occasionally.
Add the carrots and orange zest and keep the pan boiling for 10 minutes until the liquid becomes syrupy. Add the rest of the ingredients to the pan and boil gently for 10 - 20 minutes or until the jam is thick and sticky and the carrots tender.
Allow to cool slightly, remove the cinnamon stick and then ladle into sterilised jars and cover with lids. Optional: if you wish, before ladling into jars, you could blitz the carrots further with a hand blender, but I preferred the texture.