Carrot jam, carrot preserves

Ingredients for 1 servings:

• 700 g carrot(s), cleaned
• 300 g apples, sour, peeled, pitted
• 1 lemon(s), organic
• 500 g gelling sugar, 2:1
• e.g. ginger, chili
• e.g. Calvados
• n. B. Honey
• e.g. cinnamon, clove(s), allspice, coriander, ginger, cardamom, nutmeg, mace
• e.g. orange blossom water or rose blossom water
• e.g. sea salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sweet, spicy, Christmassy – everything is possible, also delicious with cheese instead of mustard

Finely dice the peeled carrots (or coarsely grate them) and cook for about 5 minutes. Meanwhile, peel and finely dice the apples, then add them to the pre-cooked carrots. Continue simmering until the desired consistency is reached. Grate the zest of the organic lemon. Squeeze out the juice. Add the juice and zest to the carrot and apple mixture. Depending on the size and yield, you can also use two lemons per kg. This also depends on the acidity of the apples and, like many things in life, is a matter of taste. The mixture doesn’t need to be mashed. Mash it just finely (e.g., with a potato masher) so that the gelling sugar can work its magic. Follow the manufacturer’s instructions! Stir well! Finally, pour the mixture into sterilized twist-off jars while it’s still hot and close the lids. Tip: This recipe is highly variable. This also applies to the quantities. Calvados can be used, but is not required. The same applies to the spices listed above. Ginger and chili go well with carrots. I can also imagine using quince instead of apples. Some of the sugar can be replaced with honey. This reduces the shelf life, but it’s very tasty. A small pinch of sea salt acts as a natural flavor enhancer. If you want to prepare the apples in advance, it’s a good idea to sprinkle them with lemon juice to prevent the apple pieces from turning brown. Legal notice: I call this product carrot jam. The correct term would be carrot preserves, in accordance with EC Directive 79/693/EEC, implemented by the German Jam Ordinance of October 26, 1982 (Federal Law Gazette I, p. 1434). Directive 2001/113/EC regulates the distinction between jam and extra jam. Implemented by the new Jam Regulation of 23 October 2003 (Federal Law Gazette I p. 2151), last amended by Article 5 of the Regulation of 30 September 2008 (Federal Law Gazette I p. 1911).