Homemade carrot jam: recipe. carrot jam

If you have already frozen, salted, canned an orange root crop, but there is still a lot of it and you just don’t know what else to do with it, we recommend cooking a wonderful spicy jam from carrots for the winter. And even if you are left without a harvest, we still advise you to prepare at least a couple of jars original delicacy. By the way, the recipe is not complicated.

By the way, by the way, this dish was already known a couple of centuries ago. Most likely, it was not prepared for the winter, although who will tell you for sure? But in one of the books on management household, dated as far back as 1861, there is a mention of this jam. Both then and today, the recipe for carrot jam consisted and may consist of several vegetable components. For example, pumpkin or zucchini can be added to a treat. But our today's version is offered exclusively from carrots with spices. You have no idea how delicious it is!
Ingredients

• 0.5 kg of carrots;
• one lemon;
• one orange;
• three cloves;
• one cinnamon stick;
• ½ teaspoon of nutmeg;
• 0.5 kg of sugar;
• half a liter of water.

How to make carrot jam for the winter

1. To make jam, wash the vegetables thoroughly, remove the thin skin and grate. Do this on the smallest holes.

2. Lemon and orange pour over boiling water and discuss. Peel/peel the peel from citrus fruits, squeeze the juice from the pulp.

3. In the container where you will cook the jam in the future, put the carrots, cinnamon, cloves, sugar, juice and citrus zest. Stir and leave overnight.

Carrots are considered an excellent source of many beneficial vitamins and minerals. That's why this vegetable often included in salads, soups and second courses. And some housewives even prepare carrot jam for the winter. How to do this, you will learn from today's article.

Variant with lemon

It should be noted that a delicacy prepared according to this recipe, has a pleasant bitter aftertaste. It turns out very thick and beautiful. Over time, the consistency of this sweet treat becomes similar to natural honey. Before starting the process, make sure that all necessary ingredients. You should have on hand:

• A kilogram of carrots and lemons.
• Vanillin.
• two kilograms granulated sugar.

To make carrot jam, the recipe of which is discussed in today's article, turn out tasty and fragrant, it is advisable to take lemons with a thin peel. Otherwise, the delicacy will be very bitter.

Sequencing

It is impossible not to mention that from the above amount of ingredients, two and a half liters of sweet treats are obtained. First of all, you need to deal with lemons. They are thoroughly washed in running water and boiled for five minutes.

After that, you need to prepare the carrots. It is peeled and washed thoroughly. The vegetable prepared in this way is passed through an electric meat grinder. Boiled lemons are cut into arbitrary pieces, removing the seeds along the way. Then they are also passed through a meat grinder.

The resulting lemon-carrot mass is placed in a deep bowl and covered with sugar. Everything is mixed well, sent to the stove and cooked over medium heat for forty minutes. At the end, vanillin is added, the resulting delicacy is laid out in pre-sterilized jars and rolled up. Ready jam from carrots, twisted through a meat grinder, sent for further storage.

Variant with apples

The delicacy prepared according to this recipe is incredibly tasty. It has a beautiful pale orange hue. Before you start cooking, you need to audit your own pantry and buy all the missing components. You will need:

• A couple of kilos of carrots.
• Three kilos of apples and sugar.
• A kilo of lemons.

So that in the process of cooking the future carrot jam, the recipe of which is presented in this article, does not burn, it is advisable to use a cast-iron cauldron.

Technology Description

Pre-washed, peeled and chopped apples are put in a cooking container. Shredded on coarse grater carrot. Sprinkle everything with sugar, mix well and set aside for one hour.

At this time, you can do lemons. They are washed under running water, peeled and cut into cubes. Sixty minutes later, they are sent to a cauldron with a sweet apple-carrot mass. Everything is thoroughly mixed, sent to the stove, brought to a boil and boiled over low heat for an hour. Ready-made jam from carrots and apples is laid out in sterile jars, rolled up and sent for further storage.

Variant with berry juice

This recipe is simple. Therefore, it can be easily mastered even inexperienced hostess who had never dealt with conservation before. It's delicious and fragrant jam from carrots for the winter can be stored for a long time at room temperature. Before starting the process, be sure to check if your kitchen has all the necessary ingredients. Your kitchen should have:

• A kilogram of carrots.
• Half a kilo of regular sugar.
• Three teaspoons of citric acid.
• 300 grams of cane sugar.
• 300 milliliters of water and any berry juice.

So that you get a fragrant and healthy jam from carrots, the recipe of which you will learn right now, it is advisable to purchase two types of sugar. As for berry juice, for these purposes any will do that is in your kitchen. But most often they use strawberry, blackberry or raspberry.

Action algorithm

Before you make carrot jam, you need to prepare the main ingredient. The vegetable is washed, peeled and cut into thin strips.

In one bowl, mix filtered water and berry juice. Shredded carrots are also sent there. After that, the bowl is put on the stove, brought to a boil and boiled over medium heat, not forgetting to stir occasionally. After the carrots become soft, add to the pan citric acid and sugar. Mix everything well and cook over low heat for about twenty minutes.

The readiness of the syrup can be judged by whether the droplets laid out on flat surface. If they do not spread, then the container can be removed from the stove, and it is time to transfer its contents to a clean sterile container.

Variant with spices and citric acid

As in all previous cases, before starting the process, you should check the presence of all necessary products. This time you will need:

• A kilo of carrots.
• Three grams of citric acid.
• A kilo of granulated sugar.
• Ground dry spices.

Ginger, saffron, cardamom and vanilla will be used as seasonings. To prepare carrot jam, the recipe of which will be discussed later, you need to prepare the main component. orange vegetable thoroughly washed in running water, peeled and cut into small strips. After that, it is placed in an enameled bowl, sprinkled with sugar and left for eight hours. During this time, the carrots will have time to start the juice.

After eight hours, about 60 milliliters of water is added to the container, sent to the stove, brought to a boil and boiled for five minutes. After that, the pan is set aside and cooled to room temperature. It is advisable to repeat this cycle two or three more times. Before the last boil in practically ready-made treat add spices and citric acid, diluted in one tablespoon of water. Store this jam in glass jars closed with plastic or tin lids.

We are used to using carrots as an addition to the first and second courses. Also, the root vegetable is often consumed as a single snack with various spices. Few people know that a tasty and healthy jam is obtained from a vegetable. Carrot treats will appeal to even the most sophisticated gourmets. Consider popular ways to prepare an interesting treat.

Classic carrot jam

• young carrots - 950 gr.
• purified water - 400 ml.
• granulated sugar - 1.2 kg.
• vanillin - 4 gr.
• citric acid - 3 gr.

1. First, start preparing the syrup. Combine in a saucepan 1 kg. sand and purified water. Send the composition to the stove, wait for it to boil.
2. Don't forget to mix the ingredients. Boil the mixture for 4-5 minutes. Peel the root crop convenient way, chop into small strips.
3. Place the prepared carrots in a heat-resistant bowl, pour the hot mixture over the vegetable. Re-boil the food on the stove until the carrots soften (8-10 minutes after boiling).
4. Turn off the burner, leave the carrots to infuse in syrup for 8 hours. After that, the pan must be sent back to the stove. Add remaining sugar, mix well.
5. Boil the mass until thickened. Also, carrots in the process of processing should acquire a translucent appearance. Turn off the heat, add the missing ingredients, mix.
6. Pour the carrot treat into sterile containers, roll up the classic way. Wrap the jam with a cloth, after a day, rearrange the jars in the cold.

Carrot and geranium jam

• tartaric acid - 12 ml.
• geranium leaves - 5-6 pcs.
• sugar - 970 gr.
• carrots - 830 gr.
• water - 550 ml.

1. Peel the carrots, wash with running water. Grate the root crop on a coarse grater. The vegetable must be boiled 4 times in a separate container. The time of 1 languor is 10-12 minutes.
2. During breaks, carrots should completely cool naturally. Such an operation will help rid the root crop of a specific smell.
3. Take the water given in the recipe, mix it with sugar in a thick-bottomed saucepan. Boil syrup until thick consistency, do not forget to mix the mass.
4. After following all the rules, place the boiled carrots in the pan. Also, you need to add geranium leaves to the container, they are pre-fixed on a rope.
5. Boil the components until translucent. At the end of the manipulation, remove the geranium leaves, turn off the stove. Pour in tartaric acid, mix. Carrot treats can be consumed after cooling or rolled up hot.

Carrot and calendula jam

• lemons - 2 pcs.
• calendula (flowers) - 12 pcs.
• carrots - 1070 gr.
• water - 480 ml.
• sugar - 1.1 kg.

1. Chop the peeled carrots into pieces of arbitrary shape. Send the root crop to the pan, pour in the water. Place the container on the fire, after boiling, cook for 3-4 minutes. Finely chop washed citrus fruits with peel.
2. In a separate bowl, combine chopped lemons and calendula flowers. Add water, turn on the gas. Boil the components for 5-7 minutes after the first bubbles appear. Next, you need to add to the container boiled carrots and sugar.
3. Stir the products, set the stove to minimum power. Boil the treat to a dense mass. Pour hot jam over clean banks, roll up for the winter. Also, a treat can be consumed after a day.

• juicy apples (red) - 320 gr.
• sugar sand - 435 gr.
• carrots (small) - 240 gr.
• lemon (thin-skinned) - 1 pc.

1. Wash the apples, wipe with a towel. chop fruit in small pieces along with the skin. Get rid of the core. Rinse the carrots, pass through a grater.
2. Use a suitable enameled saucepan, place carrots and apples in it, add sugar. Stir the ingredients vigorously.
3. Leave the container with the contents for 3-4 hours. In the allotted time, the allocated juice will completely dissolve the sand. In parallel, rinse the lemon, cut into cubes.
4. Pass the citrus through a blender along with the zest. After the expiration date, add the gruel to the main mixture. Mix the ingredients well again. Set the pot on the stove.
5. Turn on slow fire, wait for the mass to boil. Do not forget to mix the products and remove the foam. With the appearance of the first bubbles, boil the treat for 45-55 minutes.
6. Close the delicacy for the winter according to standard technology, or enjoy a treat with the household after cooling. Carrot jam should be stored in the refrigerator.

Carrot jam with spices and oranges

• sugar - 570 gr.
• lemon - 1 pc.
• ginger root - 85 gr.
• oranges - 2 pcs.
• cinnamon (powder) - 6 gr.
• carrots - 540 gr.

1. peel carrots in the usual way, chop in a blender. Wash the citruses, remove the zest, grate. Delete white layer with lemon and oranges, finely chop. fresh root peel the ginger and pass through a blender.
2. Send all prepared products to a thick-walled container, add granulated sugar. Use a wooden spatula to thoroughly mix the ingredients. Leave the pan with the ingredients for a day.
3. After the time has elapsed, put the pan on the stove. Turn on the minimum power, wait for the boil. Stir sweet mass. With the appearance of bubbles, the jam must be boiled until thickened, the manipulation will take about 50 minutes.
4. 10-15 minutes before the end of the operation, pour ground cinnamon. Stir the ingredients, cover with a lid. Sterilize jars, pour hot mass into them. Roll up, after cooling, put in a dark room.

Carrots have mass useful qualities. So, the vegetable normalizes blood sugar levels and prevents the development of blood clots. The root crop perfectly cleanses the intestines, helps the kidneys and liver. Carrots are back to normal arterial pressure(relevant for hypertensive patients), improves vision, restores water-salt balance. To enjoy all the properties, it is necessary to prepare jam in several stages. Each heat treatment is accompanied by cooling.

Video: how to make carrot jam

Carrot jam with lemon

We often prepare carrot salads, be sure to add carrots to soup, and also stew, fry or bake other vegetables with it, etc. Many dishes are hard to imagine without this orange root crop: well, what can be "" (even if it is vegetarian) without carrots? or plov? or vegetable sauté? This is all clear and familiar to us from childhood.

But what a surprise it might be when it turns out that in some countries carrots are not a vegetable at all and they cook with it not only vegetable dishes or pastries, and desserts? Plus, delicious desserts!

Yes it is. For example, the Netherlands has classified carrots as a fruit. And all this only in order to have official permission to produce and export carrot jam or preserves to other countries. How tasty does carrot jam have to be for laws to change? You can only find out if you make jam at home on your own, since you won’t be able to find such a delicacy on the shelves of domestic stores. Unfortunately, carrot jam do not export to the Russian Federation and other countries of the post-Soviet space. But to our happiness, carrot jam is prepared very quickly and simply. Moreover, the price of an orange root crop always remains low, and in season, a kilogram of carrots costs quite a penny.

On Italian jam sounds like "marmelatta". Of course, when you hear “marmelatta”, a picture of sweet marmalade immediately appears before your eyes. And in fact, fruit and even vegetable jam has a common structure with marmalade: slightly gelled fruit puree, which is easy to spread on a pancake or slices of dried toast.

Advice: before cooking, be sure to try the carrots. Bitterness should not be felt in root crops. It is best to choose a small carrot, it is sweeter and juicier.

So, to make carrot jam, we need:

• 800 gr. carrots, peeled
• 500 gr. granulated sugar (preferably cane)
• 1 lemon or 2 limes
• 2 vanilla pods or 30 gr. vanilla sugar
• 1 glass of water

How to make carrot jam - step by step recipe with photos

Carrots to clear from a skin.

Grate on a coarse grater. Mix grated carrots with sugar lemon juice. Don't throw away the lemon peel.

Mix everything thoroughly. Then transfer to a deep saucepan, pour in water and put vanilla pods. Put on the stove.

When the sugar melts and the carrots boil and darken, you can add the lemon zest. Approximately 1 tbsp. l.

Boil carrot jam well, but not for long. Enough 4-5 minutes. Then puree the carrots with a blender.

Carrot Lemon Jam is ready. Now it can be cooled and served with tea.

Or roll up "for the winter." To do this, sterilize glass jars for 3-4 minutes. in a water bath and arrange the delicacy in jars.

Bon appetit!

I wonder if you have heard anything about carrot jam? Carrots are undoubtedly a very useful and common root vegetable in our food. Many first and second dishes, cold and hot dishes, as well as salads are cooked with carrots, they make pickled vegetable preparations for the winter.

Carrots in the foreground

Carrots are present in various dishes, but, as a rule, in most options this ingredient, as they say, is on the sidelines.

It turns out that you can also make something dessert out of carrots, for example ... jam!

It would seem that a normal person would not think of such a thing as making carrot jam for the winter, because root crops are perfectly harvested and kept fresh.

However, if you are a little versed in desserts and their preparation, you will immediately appreciate the unusual and interesting approach.

Carrot jam, and if it’s also with the addition of other fruits, it’s great in general, you can serve it as a Sunday treat for morning tea or use for the preparation of complex confectionery.

Basic carrot jam recipe

Let me tell you how to cook carrot jam (this can be done different ways). As you know there are different varieties carrots, varieties with a natural sweetness are most suitable for jam, although options are possible.

Ingredients:
carrots - 1 kg;
granulated sugar - 1 kg;
citric acid - 2-3 g;
dry ground spices(vanilla, cardamom, saffron, ginger) - optional.

How to cook

1. Wash fresh carrots thoroughly cold water and clear (it's convenient to do this special knife for peeling vegetables).
2. Finely and finely chop the carrots in the desired way (circles, semicircles, sticks, straws, you can even grate it on a special grater for cooking vegetables in Korean).
3. Place the carrots in a saucepan and sprinkle with sugar. Leave for 8-12 hours for the carrots to release juice, you can mix 1-3 times in the process. When it stood out enough juice, add 30-60 ml of water to the container, mix, bring to a boil over low heat (remove the foam) and boil for 5-10 minutes.
4. Cool to room temperature and repeat the cycle 1-3 more times. Before the last boil, add citric acid dissolved in 1 tbsp. a spoonful of water, as well as spices.

The readiness of jam is determined as follows: if a droplet applied to the nail thumb, does not spread and does not drip down when turned over, and the carrots have become transparent and darkened a little, which means that the jam is ready.

You can store jam in small glass jars under plastic lids (well, or in containers that twist with tin lids).

Approximately in the same way, jam is prepared from carrots and apples. Apples in this case are most suitable - sweet and sour. Peeled and chopped as you like carrots and slices of apples with peel (beautiful, preferably) are covered with sugar.

Carrot jam with lemon and/or orange

More exquisite options jams - from carrots with lemon and / or orange.

Ingredients:
carrots - 1 kg;
lemon - 1 pc.;
orange -1-2 pcs.;
granulated sugar - 1-1.3 kg;
spices (see above).

The sacrament itself

1. We cut the peeled carrots in the preferred way.
2. With a vegetable knife, cut the zest from the lemon, trying not to touch the white bitter layer. Let's squeeze out the juice.
3. Peel the orange. Cut off the white part from the crust, grind the rest, it will go into jam. Squeeze out the juice and mix with lemon.
4. We prepare a syrup based on orange-lemon juice with the addition of water and all sugar.
5. Chopped carrots, lemon zest and pieces of orange peel are poured into a clean container with sugar syrup.
6. Stir and cook the jam until tender over low heat in several stages with cycles (boiling-cooking-cooling).

And yes. Rumor has it that the recipe is from Ireland.

I'm here on toasted toast with a nice layer like that cream cheese I smear from above, but with a slide ... Eh!