Carrot jam

Carrots – an amazing and useful root vegetable, which is not only an excellent source of vitamins and nutrients, but also becomes the basis for jam with a unique taste and aroma. In this article we will consider two variants of cooking jam from carrots.

Contents

1. Classic carrot jam
2. Ingredients
3. Preparation
4. Carrot jam with orange

Classic carrot jam

Portions

2

Preparation time

20

minutes

Cooking time

20

minutes

Ingredients

• 1 kg of carrots;

• 800 g sugar;

• 200 ml of water;

• 1 tsp. citric acid;

• 1 tsp vanilla sugar.

Preparation

• Peel the carrots, cut into circles or grate them.
• Add water and cook carrots over medium heat until soft.
• Add the sugar, citric acid and vanilla sugar. Stir until the sugar is dissolved and cook for another 15-20 minutes.
• Transfer the finished jam into sterilized jars and roll up.

Carrot jam with orange

Ingredients:

• 1 kg of carrots;
• 500 g oranges;
• 800 g sugar;
• 1 vanilla bean;
• a pinch of cinnamon;
• 1 tsp. citric acid.

Preparation:

1. Peel the carrots, grate them on a fine grater.
2. Wash the oranges, zest and squeeze out the juice.
3. Boil carrots until tender, drain.
4. Add sugar, orange juice, zest, vanilla and cinnamon. Simmer over low heat, stirring occasionally, for 10-15 minutes.
5. Next, add the citric acid, stir and cook for another 5 minutes.
6. Transfer the jam into hot sterilized jars and roll up.