Carrot – Orange – Jam

Ingredients for 1 servings:

• 500 g carrot(s) (weighed after cleaning – so about 700 g bought)
• 500 g orange(s), filleted (I use about 5-6 oranges)
• 500 ml orange juice (freshly squeezed or 100% store-bought)
• 500 g gelling sugar (3:1)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely grate the carrots and weigh out 500g. Fillet the oranges (peel them down to the flesh with a sharp knife, then cut out the segments) and weigh out 500g. Squeeze the oranges (or use store-bought juice) and measure out 500ml. Bring everything to a boil with the preserving sugar, boil gently for at least 3 minutes, stirring continuously. Test for settling by placing a small amount on a saucer. Continue boiling briefly if necessary, then skim off any excess foam. Immediately pour into sterilized twist-off jars (preferably using a jam funnel to keep the edges clean) and close the lids. Cool upside down. Check the lids for leaks. Tips: This jam is perfect for Easter, but it also brings sunshine to your table in winter. It is also a jam that is great to cook in winter because that is when the oranges are of the best quality.