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Carrot and orange jam

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Ingredients for 1 servings:

  • 100 g almonds, chopped
  • 500 g carrot(s), young
  • 100 g apricot(s), dried
  • 1 orange(s), organic
  • 100 ml orange juice
  • 500 g gelling sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Ingredients for 2 glasses of approximately 200 ml each

Rinse the jars with boiling water. Do not dry them, but turn them upside down and let the water drain out. Wash, peel, and grate the carrots. Finely chop the apricots. Wash the orange, grate the zest, and squeeze out the juice. Bring to a boil with the remaining orange juice and zest, the carrots, and the apricot pieces. Simmer for about 3 minutes, until the carrots are almost soft. Mix in the gelling sugar and almonds. Slowly bring to a boil, stirring constantly, and simmer for about 2-4 minutes. Fill the jars to the brim with the hot jam and seal. The jam will keep in the refrigerator for about 2 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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