Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Carrot jam
Carrot jam is our new favourite toast topping. Cook grated carrots with orange and lemon zest, cinnamon sticks and fresh bay leaves to make a sticky and utterly delicious jam that doubles up as a colourful Christmas edible gift. Just make sure to save a jar for yourself
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Ready in 1 hour 25 minutes
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Cooking time 55 minutes
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Prep time 30 minutes
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Makes 3 small jars (per 15g serving)
Ingredients
- 1kg carrots, peeled
- 3 medium lemons, zested and juiced
- 1 large orange, zested and juiced
- 850g granulated sugar
- 2 cinnamon sticks
- 3 fresh bay leaves
Method
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1
Coarsely grate the carrot. Place in a large heavy based saucepan with the remaining ingredients and leave overnight.
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2
Add 900ml water and place over a medium heat. Stir gently until all the sugar has dissolved. Raise the heat and bring to the boil. Boil rapidly for 40-50 minutes until the temperature reaches 104°C. You can also test it by dolloping ½ tsp on a small plate and placing in the freezer for 5 minutes. If the jam leaves a ripple-like wrinkle when it’s pushed, it has reached its setting point.
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3
Leave to cool for 15 minutes, then ladle into 3 small, sterilised jars, leaving the cinnamon sticks and bay leaves in the jam. Cover the jars with a small disk of paper, followed by their lids. Store in a cool, dry place.
