ACE jam

Ingredients for 1 servings:

• 400 ml orange juice, freshly squeezed
• 1 lemon(s), untreated
• 2 orange(s), untreated
• 1 kg carrot(s)
• 1 pack of Gelfix 3:1 or other gelling agent of your choice
• 350 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 34 minutes

Peel and juice the carrots, reserving the pulp for later use and using the juice for another purpose. Finely grate the lemon zest and squeeze out the juice. Thinly peel the zest from the untreated oranges using a vegetable peeler. Boil the orange peels in water for 10 minutes, then drain, rinse under cold water, and let them drain. This is important to prevent the jam from becoming bitter later. Finely chop the cooked peels. I do this with a cleaver. Mix the orange juice with the lemon juice and zest, and the chopped orange peel. Make up to 1 kg of this mixture with the carrot pulp and let it steep in a sealed bowl for about 2 hours or longer. Pour the orange and carrot mixture into a saucepan and bring to a boil, stirring constantly. Meanwhile, mix the Gelfix with the sugar and stir into the boiling mixture. Boil briskly for 4 minutes, remembering to stir. While still hot, pour into the prepared jars and seal. I personally cook the jam in a water bath for another 10 minutes. This yields approximately 7 jars of 220 ml each. Tip: If you prefer jelly, you can simply use the carrot juice instead of the pulp, then top up to 900 ml. The jam will be very sweet at first, but this will subside after a while.