Carrot Jam With Lemon Is Tasty And Healthy. Step-by-step Recipe With Photo

Carrot jam with lemon is tasty and healthy for kids and their parents! In my opinion, carrots are undeservedly rarely used in cooking as an independent product. They add it everywhere - in any soup, sauce or stew it is sure to be found, but in order to cook something sensible and tasty from the carrot itself, they forget it here, but in vain. Carrot jam or jam is a clear confirmation of this. The jam is thick and it smells delicious. The sweet, slightly earthy taste of carrots and the fresh scent of lemon combine perfectly. In the morning for a cup of coffee, make a toast with bright orange jam, you are guaranteed a cheerful start to the day, a delicious breakfast is the key to a successful day!

• Cooking time: 1 hour
• Quantity: 500 ml

Ingredients for Lemon Carrot Jam

• 600 g carrots;
• 1 lemon;
• 500 g of sugar.

Method of making tasty and healthy carrot jam with lemon

For the recipe for carrot with lemon jam, we choose not very large fruits, in such a carrot the core is almost invisible. Soak vegetables in cold water, wash thoroughly with a washcloth, then peel them with a vegetable peeler. Rinse the peeled carrots thoroughly again.

Cut the carrots into large pieces, put them in a saucepan, pour hot water. Cook for 15 minutes after boiling, vegetables should not be boiled, even if they soften a little.

We put the steamed carrots on a sieve, when the water drains, put them in the blender bowl. Wash fresh lemon with hot water, pour boiling water over it. Chop the lemon coarsely - the pulp along with the peel, select the lemon seeds. We send the sliced ​​citrus to the blender after the carrots.

Next, pour granulated sugar into the bowl. If you are making carrot jam for babies, then it is better to squeeze the juice out of the lemon and grate the yellow zest on a fine grater, and do not use the white peel and partitions so that the consistency is more tender.

Grind the ingredients so that they turn into a homogeneous mass, and the pieces of lemon peel are very small.

Put the chopped puree into a saucepan with a thick bottom, slowly heat to a boil, stir constantly so that it does not burn. After boiling, close the pan with a lid and cook over low heat for about 40 minutes. During this time, the jam will become thick and tender.

We put cleanly washed dishes for workpieces on a wire rack in an oven heated to 120 degrees, sterilize for 10 minutes. We pack hot carrot jam with lemon into jars, fill the jars up to the shoulders. Cover the jars with gauze or a towel, when they are completely cool, close tightly. We remove the blanks in a dark and dry pantry. You can store jam at room temperature away from central heating batteries and heating appliances. Taste and healthy qualities last until spring and even longer.

Such a thick jam is well suited for the fruit layer of the cake, because it is dense and holds its shape well. Try baking a carrot cake, cutting it in half and sandwiching it with jam - awesome! Enjoy your meal!