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Carrot jam. Carrot jam with lemon: recipe

If you have already frozen, salted, canned orange root vegetables, 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 spiced jam from carrots for the winter. And even if you are left without a harvest, we still recommend preparing at least a couple of jars original treats. The recipe, by the way, is not complicated.

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

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

How to make carrot jam for the winter

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

2. Pour lemon and orange over it boiling water and dry. Remove the peel/grater from citrus fruits and squeeze the juice from the pulp.

3. Place carrots, cinnamon, cloves, sugar, citrus juice and zest into the container where you will later make the jam. Stir and leave overnight.

Carrot jam

1 kg peeled carrots, 1 kg sugar, 300 ml water, 1/3 tsp. citric acid.

Wash the carrots, peel and cut into pieces. Boil chopped carrots in small quantity water until softened and minced. In cooked sugar syrup Add carrot mixture in portions and cook until tender. Add before the end of cooking citric acid. Pour into jars while hot.

From the book Jam, jam, marmalade author Melnikov Ilya

Jam Apple jam To prepare jam, you need to rinse well, peel, and if the skin is soft, you don’t have to peel it, cut into thin slices, place in an enamel pan, add water at the rate of 800 g per 1 kg of apples and boil for 10 minutes. . Boiled

From the book How to prepare confectionery and other flour products, sweet dishes, jam, juices and winter supplies at home author Danilenko Mikhail Pavlovich

284. JAM Fruits or berries 1 kg Granulated sugar 6 cups Water 2 cups Fruits and berries are subjected to the necessary processing before cooking: the fruits are freed from seeds, twigs, rotten fruits and berries are selected, etc. For jam they use completely ripe berries and fruits, you can take crushed ones, but

From the book Home Canning. Salting. Smoking. Complete encyclopedia author Babkova Olga Viktorovna

From the book The Complete Encyclopedia home canning. Live vitamins in winter author Krylova Elena Alekseevna

Jam To prepare jam, select ripe fruits, including slightly wrinkled ones, but in no case rotten ones. Fruits and berries with high content pectin (gelling agent). Among these are black currants and

From book Original recipes jam from onions, zucchini, watermelons and flower petals author Lagutina Tatyana Vladimirovna

From the book Preserves, jams, jellies, marmalades, marmalades, compotes, confiture author Kashin Sergey Pavlovich

Carrot jam Ingredients Carrots – 1 kg Sugar – 800 g Water – 300 g Citric acid – 3 g Method of preparation Cut the carrots into small pieces and cook until soft in a small amount of water, and then pass through a meat grinder. Boil syrup from water and sugar, give

From book Great encyclopedia canning author Semikova Nadezhda Aleksandrovna

Jam Jam (from English jam) – European dish, which is a thick, homogeneous jam made from unpureed fruits and berries, which are boiled in sugar syrup until a thick, jelly-like mass is formed. It comes in two types - homogeneous or with pieces of fruit. Thick

From the book Cooking book-calendar Orthodox posts. Calendar, history, recipes, menu author Zhalpanova Liniza Zhuvanovna

Carrot jam Ingredients: 1 kg of carrots, 800 g of sugar, 300 ml of water, 3 g of citric acid. Method of preparation Cut the carrots into small pieces and cook until soft in a small amount of water, and then pass through a meat grinder. Boil syrup from water and sugar, give

From the book Desserts. Original recipes from professionals author Team of authors

Carrot jam Select young root vegetables of table varieties (Vitaminnaya 6, Nantskaya 4, Losinoostrovskaya 13) with a red-orange color and a small core. Wash the carrots thoroughly (using brushes), blanch in boiling water for 4–10 minutes (depending on

From book Lenten cuisine. 600 delicious recipes author Shabelskaya Lidiya Olegovna

Apricot jam 2 Remove seeds from ripe softened fruits. Pass the fruits through a meat grinder or chop in a mixer. Mix the puree thoroughly with sugar and cook until tender over high heat with constant stirring (about 15 minutes). Pack hot and

From the book of 100 recipes for love dishes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Quince jam Wash the quince, peel it, cut out the seed nests along with the rocky layer and cut into small slices. Boil in boiling water for 20-30 minutes, taking 1.5-2.5 cups of water per 2 kg of cloves. Mash with a wooden spoon, add sugar, stir while heating and

From the author's book

Orange jam 2 Pour the washed oranges with water, which is changed twice a day. After three days, put the oranges in a saucepan, add a liter of water and cook under the lid for about 1.5 hours so that the peel is easily pierced. Remove the oranges and cut them after partial cooling.

From the author's book

From the author's book

Grape jam 284 kcal 30 min Red grapes – 1 kg Sugar – 700 g Lemon – 1/2 pcs. Cut each grape in half, put the grapes in a saucepan and heat until the juice appears. Add sugar, finely chopped lemon with peel to the grapes and cook until the lemon is soft

From the author's book

Tangerine carrot jam 500 g of sweet bright carrots, 500 g of lemons, 1 kg of sugar, a bag of vanilla sugar Peel the carrots, wash the lemons hot water. Cut the carrots and lemons into pieces and pass through a meat grinder. Add sugar, mix and leave for 1 hour.

From the author's book

Jam for women Ingredients: 300 g mountain honey, 100 g ginger root. Cut the root into thin plates and rinse several times with water. Place in a saucepan, add water and cook for 10 minutes. Drain the broth (it can be used for ginger tea), add new water and boil for another 10

  • Carrots - 500-600 gr.
  • Lemon – 1 pc.
  • Orange – 1/2 pcs.
  • Sugar - 400 gr.
  • Cinnamon – 1 stick
  • Cloves – 2-3 pcs.
  • Star anise – 1 star

The sun hid, gray and rainy days arrived, but a lot of carrots appeared. Bright, juicy - a healthy and multifunctional root vegetable. It finds daily use on our table, but I think few people have made carrot jam.

Carrot jam in Portugal – National dish, which they not only eat themselves, but also export throughout Europe.

Let’s prepare this trendy jam today.

Carrot jam. Recipe.

  • In order to make carrots, you need to peel the carrots and grate them on the very fine grater. Remove the zest from the orange and lemon. Squeeze orange and lemon juice.

  • Place the grated carrots in the bowl in which the jam will be cooked, add sugar, and stir. Add lemon and orange juice. Spices wrapped in small piece gauze (this will make it easier to remove them) and add to the contents. Leave the prepared carrots for several hours to allow the spices to permeate the future jam with the aromas and remove the specific carrot taste.

  • When the carrots release their juice and sit (it’s good to do this overnight), take out the spices, put the dishes on low heat, add the zest of a whole lemon and half an orange, cook until tender - about 30 minutes after boiling. If you want the aroma of spices to be stronger, then you can cook the jam without removing the spices, but remove them before the end of cooking.

  • Transfer the finished jam into a jar, cool and put in the refrigerator for further storage.

    • Carrot jam goes well with crispy toast, cookies, pancakes, cottage cheese dishes. It can be used in the preparation of various desserts as a layer. Carrots are available at any time of the year, they are especially juicy and good in the fall - please your family with some sunshine in a jar, it’s unusual!

    Recipe for making jam. Mango is a tropical and unusual jam in terms of taste. It is very easy to prepare at home. Mango jam will look very impressive on a sweet table.

    Ingredients:

    • 350 g sugar
    • 500 g mango
    • 300 g melon
    • 1 lemon
    • 1 cinnamon stick

    Cooking method:

  • Peel the melon and mango and cut into small cubes. Cover them with sugar and the juice of one lemon. Do not throw away the squeezed lemon - you will need it later. Place a cinnamon stick in the fruit and refrigerate for 3-4 hours.
  • Then remove the cinnamon stick from the fruit and throw it away. Place the entire contents of the container - the fruit along with the released juice - into the pan. Place the squeezed lemon there and cut into 5-6 pieces. Bring to a boil, then cook for another 20 minutes. over medium heat.
  • Then cool the pan and put it in the refrigerator overnight. The next day, heat the contents of the pan (but do not boil), discard the squeezed lemon, and grind the rest to a puree using a blender. Boil the resulting puree for 30 minutes, pour into jars and refrigerate. In the refrigerator it will thicken and take on the consistency of jam.

    • I saw this bright orange miracle on Nina Niksya’s blog. The description and photo smelled of New Year so much that I immediately wanted to run and cook. The ingredients are very simple, the result is amazing. This confiture with a pronounced citrus flavor and light honey note will a great addition for morning coffee.

    Ingredients for “Carrot-orange confiture”:

    Recipe for “Carrot-orange confiture”:

    I took Nina’s recipe as a basis, but changed the quantity and proportions to suit my taste. Since I used pectin for thickening, I reduced the amount of sugar by half, and even then it was sweet to me. Therefore, if you use pectin, you can safely adjust the sugar to your taste.

    1. Remove the zest from the oranges, leaving the white part intact.

    2. Peel oranges and lemons, films, and seeds. Place the fruit pulp and the zest of two oranges into a saucepan.

    3. Peel the carrots, grate them and place them in a saucepan. It is better to take carrots that are juicy and sweet.

    4. Add sugar, honey and water. Honey is needed as much as possible delicate taste so as not to interrupt the main taste of the confiture. Brown sugar will give the confiture an additional caramel note. Bring the mixture to a boil and cook over medium heat for about 40 minutes, stirring occasionally with a wooden spatula. The mixture should be a clear amber color by the end. Grind the mixture with a blender until more or less homogeneous. I didn't succeed at all homogeneous consistency, pieces of zest were found and resembled candied fruits, but this, in my opinion, gave the confiture additional piquancy.

    5. Mix pectin thoroughly in 20 grams of dry sugar.

    6. Place the confiture back into the pan and bring to a boil. Add pectin and stir thoroughly. Boil for no more than 3 minutes, then remove the confiture from the heat. Add the remaining orange zest and saffron, stir thoroughly. Cool and place in sterilized jars. It is better to try the confiture chilled, although it is tasty when hot. You can't smell the carrots at all)

    Bon appetit!

    I want to dedicate this recipe to Svetochka miss. This is practically the first person with whom I began to actively communicate on the site. I met Sveta in the comments, then we took part in several competitions together. Gradually, personal correspondence began on other issues. Svetik is a wonderful and sincere person! Despite her experience and level, even a beginner can get support from Sveta, which is so necessary for novice cooks. Svetik, accept my modest gift, I hope you and your family will like it.

    Two ways to make carrot jam at home.

    Tyrolean carrot

    Ingredients: 1 kg of carrots, 1 kg of sugar, 1.5 glasses of water.

    1. The preparation of root vegetables is the same as when making jam, but boil the chopped pieces of carrots in boiling water until the mass is completely boiled (about 30-40 minutes).
    2. To obtain a homogeneous, easily spreadable mass, pass the boiled mixture hot through a regular meat grinder with a large mesh.
    3. After boiling and chopping the carrots, add thick sugar syrup (1 kg of sugar per 1.5 cups of water), put on high heat and, stirring continuously, cook until tender.
    4. Towards the end of cooking, add 2-3 g of citric acid.
    5. Pack hot.

    Carrot jam with cinnamon

    Ingredients: 1 kg of carrots, 1 kg of sugar, 2 glasses of water, 5-6 buds of cloves, a little cinnamon, 1 teaspoon of tartaric (or citric) acid.

    1. Peel the carrots, rinse and grate on a coarse grater.
    2. Place in boiling water and boil for 8-10 minutes to remove the carrot smell, then drain.
    3. Boil a syrup of moderate thickness from sugar and water, add carrots to it and cook over high heat until a drop of syrup poured onto a cold saucer stops spreading.
    4. To flavor, add cloves and a little cinnamon, and after 2-3 minutes add tartaric acid.
    5. Remove the finished jam from the heat and cool slightly.
    6. Then transfer to well-dried glass jars and cover with parchment paper.

    By the way, carrot jam - dietary product food for children, as it contains a significant amount of carotene.

    Bon appetit!



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