John Myers
Ingredients for 14 servings:
- 1 liter orange juice, freshly squeezed from the refrigerator
- 500 ml apple juice, naturally cloudy
- 600 g carrot(s)
- 1 m.-sized apple
- 1 lemon(s)
- 20 g ginger
- 1.2 kg gelling sugar, 2:1
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
fresh and fruity spread
The above quantities yield approximately 14 jars, each with a 214 ml capacity. Peel all the carrots. Grate some of the carrots using a fine grater; the more carrots you grate, the more pieces you’ll end up in the jam. Peel and grate the apple as well. Mix the grated carrots and apple together with the lemon juice. The lemon juice won’t discolor either the apple or the carrots. Peel the ginger and roughly chop it along with the remaining carrots. Cook both in a saucepan until soft. It doesn’t matter if it’s too soft, because after cooking, the carrots and ginger will be pureed with a hand blender. If this doesn’t work so well, you can add the apple juice and puree again. Now put the orange juice, grated carrots, sliced apple, and gelling sugar into a large saucepan. Bring everything to a boil, stirring frequently to prevent burning or overcooking. The mixture should simmer for about 2-3 minutes. Now quickly pour everything into clean jars. I can’t say how long the jam will keep, as we always eat it up quickly. Tips: The coarser the grater, the more visible the pieces are in the jam. If you like it spicier, you can add more ginger. It’s simply a matter of personal taste.
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