Carrot-zucchini-ginger jam

Ingredients for 1 servings:

• 400 g carrot(s)
• 300 g zucchini
• 200 g ginger, pickled for sushi
• 500 g cane sugar
• 3 lemons, untreated
• 1 tsp, leveled cayenne pepper
• 40 ml rum
• 1 tbsp, heaped aniseed
• 150 ml carrot juice
• 400 ml water
• 2 bags of gelling powder, e.g. Gelfix 3:1
• 1 piece(s) ginger, fresh, thumb-sized

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

spicy jam with a twist

Finely grate the carrots and simmer for 15 minutes over low heat, until they are firm to the bite. Place the aniseed in a muslin bag and tie it tightly. Using a hand blender, puree the pickled pink ginger, including the liquid and a little extra water. Grate the fresh, peeled ginger. Zest the three lemons. Combine the lemon juice and zest with the rest of the ingredients in a large saucepan. Strain the carrots and add them to the saucepan. Bring the contents of the pan to a boil and simmer for about 30 minutes. After 30 minutes, mix the cane sugar and the Gelfix 3:1 and add. Boil briskly over high heat for at least 4 minutes, stirring constantly. If the setting test is satisfactory, fill the jam into sterilized twist-off jars using a filling aid, seal, and turn the jars upside down for 10 minutes.