|Cooking the 450g of carrots|
|Cooked carrots with 350g of castor sugar added|
Here is how it is written up in the booklet.
Carrots will make a very sweet jam (that's no understatement there). It is unlike fruit jams, but is cheap, easy to make and has an interesting flavour.
1 lb/450 g carrots
3/4 lb/350 g granulated sugar
pinch of ground cloves or nutmeg
flaked almonds (I missed out on the almonds 'cos I didn't have any)
Boil carrots till tender and mash to a pulp (I also used my stick blender to get a finer texture, be careful not to spray it all over the walls of your kitchen). Put in a heavy saucepan and boil with sugar for about 10 mins until mixture becomes thick.
Remove from heat and cool. Then add the grated rind and juice of two lemons, a pinch of cloves or nutmeg and some flaked almonds. A little drop of brandy gives added flavour.
|Carrot jam on toast|
How does it taste?
Verdict! With the juice and rind of two lemons, sugar and a pinch of ground cloves in it it tastes more like lemon butter with a slight hint of carrot. But seeing as I like lemon butter and carrots I think it's great. And it might just be good for your eye sight (where did I but my glasses again?)