Yellow Carrot Jam

Preserves | World cuisine

⏳ Time

2 hours + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Rowan can be replaced with sea buckthorn, lemon with lime or sour tangerine.

Ingredients

Carrot - 3 lbs
Lemon - 1 piece
Sugar - 17.6 oz
Muscovado Sugar - 6 tablespoons
Vanilla salt - 0.9 oz
Black Rowan - 1 cup
Cinnamon - a pinch
Star anise - 3 pieces

Step by Step guide

Step 1

Peel the yellow carrots and slice them as thinly as possible. Sprinkle with sugar and mix.

Step 2

Add chopped Uzbek lemon or lime with peel, vanilla, and spices: a stick or a pinch of cinnamon, and 3 star anise.

Step 3

To make the jam beautiful, add red rowan berries (they should be collected outside the city). They will add a slight bitterness and will stand out beautifully among the candied fruits. Rowan can be replaced with sea buckthorn.

Step 4

Add more sugar and let it sit overnight. In the morning, bring the jam to a boil (it’s better to remove the star anise) and set aside for 1 hour. Continue cooking until the carrot candied fruits are caramelized: they should become transparent and reduce, while the syrup thickens.