adapted from Sensational Preserves
In a medium sauce pan, mix the carrots and sugar together. Add the cardamom and vanilla bean. Cut the lemon peel into thin strips, squeeze the juice from the lemon, and put both the peel and the juice into the pot, too.
- 10 oz carrots, peeled and grated to yield about 1 1/2 C
- 1 1/4 C sugar
- 1 large lemon
- 3 white cardamom pods, split
- 1/2 vanilla bean, split
Heat gently, stirring, until the sugar has dissolved, then boil for 10 minutes or so until very thick. Skim with a slotted spoon.
Spoon the jam into warm, clean, dry jars and process in a boiling water bath for 10 minutes.yield: about 1 half-pint jar
Friday, February 19, 2010
just can't stop jammin'
Even though I promised myself I'd focus mainly on pickles for the can jam, there's a recipe for sweet carrot preserves in one of my cookbooks that I've wanted to try for some time. I only made one minor modification - I used half a vanilla bean, too, because what I had in mind has more richness than the recipe looked like it would have. It's a very small batch recipe, so I think I might experiment with it some more in the future - I think next time I might use brown sugar instead of the white, as I'm picturing a very rich and flavorful jam. This batch was almost there, but not quite.