Carrot-apricot-ginger jam

Ingredients for 4 servings:

• 500 g carrot(s)
• 600 g apricot(s)
• 1 piece(s) ginger
• 1 m.-sized lemon(s), juice
• 500 g gelling sugar 1:2 for 1000 g fruit

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the carrots and cut into small pieces, peel the ginger and also cut into smaller pieces. Rinse the apricots and bring everything to a boil in a pot of water. When it boils, remove the apricots with a ladle, rinse with cold water, and peel off the skins. Halve the apricots and remove the stones. Return them to the boiling pot with the carrots. When the carrots are soft, drain the water. Purée everything with a hand blender. Rinse the jam jars with hot water. Return the pot to the stove, add the lemon juice and the preserving sugar. Bring to a boil and simmer for 3-5 minutes. It’s important to stir constantly. Now pour everything into the jars, screw the lids on tightly, and turn the jam upside down for 10 minutes. I didn’t like the smell while it was cooking; it even made me feel a little nauseous. But the taste of the finished jam is worth the effort. I’ve received nothing but praise for it so far. It’s especially delicious on freshly baked bread. Or as a layer of jam in a carrot cake.