Sweet carrots and spicy cardamom jam recipe
Carrot jam? We say "why not?" so long as it tastes great! Enjoy it spread on fresh bread with a sprinkle of almonds.
Make sure you have enough jam jars at the ready to hold your jam once you're done cooking. You can experiment with adding other spices like Jamaica pepper, nutmeg or cinnamon, but don't overdo it; Alexis recommends making sure the cardamom takes centre stage.
When filling the jars wear oven gloves to protect yourself from burns.
You can watch Alexis cooking the recipe here:
Ingredients
- 2 limes, juice and zest
- 1 orange, juice and zest
- 1 handful green cardamom pods
- 1 kg grated carrots
- 1 kg jam sugar
- 1 tbsp rosewater (optional)
- 2 limes, juice and zest
- 1 orange, juice and zest
- 1 handful green cardamom pods
- 2.2 lbs grated carrots
- 2.2 lbs jam sugar
- 1 tbsp rosewater (optional)
- 2 limes, juice and zest
- 1 orange, juice and zest
- 1 handful green cardamom pods
- 2.2 lbs grated carrots
- 2.2 lbs jam sugar
- 1 tbsp rosewater (optional)
Details
- Cuisine: French
- Recipe Type: Condiment
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Thoroughly wash the jars and the lids with hot water and soap. Don't wipe the inside, let everything air dry.
- Put the grated carrots into a heavy bottomed pan along with the kilo of jam sugar and stir.
- Add the lime and orange juice, along with their zests. Mix all ingredients in the pot in 1 litre of water and bring to the boil on the hob.
- When boiling, add the green cardamoms in a tea-ball (you could also empty a teabag and tie your spices up inside the netting, or use a muslin bag).
- Let the jam boil for an hour or so, stirring occasionally. To check if the jam is done, pour a tablespoon of boiling jam onto a cold plate, then tilt the plate. The jam should run smoothly just like honey. If it's too runny, you should put it back on the heat.
- Optional step: when the jam is done, add one (or two) tablespoons of rosewater.
- Check the edges and lids of the jars. They must be clean. Fill the jars up with the hot jam, taking care not to spill the jam, as it will be extremely hot. Close the jars and immediately turn them upside-down.
- When the jars are cool, store them in a cool, dry place and use within one year.
Recipe devised by French Guy Cooking for Le Parfait (www.leparfait.com). Photography by Karen S Burns.
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