Sunday, April 28, 2013

Carrot Jam

Oh my word!  I had never even heard of Carrot Jam until the hubs harvested 5 lbs. of carrots from our Kitchen Garden and I was looking for a way to use them all up!  Spicy Pickled Carrots, Carrot-Pepper Jelly and now this wonderful Carrot Jam!  So amazing!  A little sweet, slightly spicy jam with a hint of citrus flavor from the lemon juice ... delicious with pork and poultry, or spread some on your biscuit/muffin!  See a little history here about Carrot Jam:

4 cups grated raw carrots
1 packet Sure Jell
Juice of 2 lemons (or 6 Tbls. Real Lemon juice)
1 tsp. butter
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground allspice
3 cups sugar

Combine carrots, Sure Jell, lemon juice, butter and spices in a large sauce pan. Bring to a hard boil over high heat.  

Stir in sugar all at once and return to a rolling boil (one that doesn't stop when stirring). Boil hard for one (1) minute.

Pour into hot sterilized jar. Process 10 minutes in boiling water bath.

Yield: 3 to 4 small jelly jars 


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