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Video: Carrot Jam With Ginger And Lemon. Step-by-step Recipe With Photo
Carrot jam with ginger and lemon will destroy your idea that carrots are a vegetable that is served as a garnish for meat, and a constant companion of all kinds of soups, sauces and stews. Carrots are a fruit, this fact is noted in the rules of the European Union, which allows the Portuguese to legally produce and sell carrot jam. The irony is that in the same rules it is also called a vegetable.
Carrot jam is cooked in two steps. In order for the carrot to absorb the sugar syrup, become transparent and soft, like high-quality candied fruits, and not turn into dry crusts, it is preliminarily boiled in its uniform until tender. Ginger and lemon add a touch of pungency, aroma and light acidity to the jam.
If you decide to cook carrot jam, then remember the old saying: what you sow, you reap, and to paraphrase - what you cook, you get. So choose good quality vegetables that are small, sweet and vibrant for a delicious dessert.
- Cooking time: 2 hours
- Quantity: 1 L
Ingredients for carrot jam with ginger and lemon
- 1.5 kg of fresh carrots;
- 1.5 kg of granulated sugar;
- 2 lemons;
- 50 g fresh ginger.
Method of making carrot jam with ginger and lemon
We prepare the jam in two stages: first, we cook the carrots in their skins, because if you put fresh carrots in sugar syrup, it will turn into croutons.
Wash medium-sized vegetables, put in a deep saucepan, fill with boiling water, cook for 25-30 minutes.
Then we drain the water, put it under the tap with cold water so that the skin is easier to clean.
Remove the skin from the vegetables, trim the edges. If the carrot is not cooked a little, then it's not scary, it will cook in sugar syrup.
We cut the carrots into small cubes, this completes its preliminary preparation.
Remove a thin layer of lemon peel. You only need to peel off the uppermost yellow layer, everything under it will taste bitter.
Cut the lemon zest into thin strips. Pour some hot water into a small saucepan, add the zest, boil for about 15 minutes over low heat.
Scrape the fresh ginger root, rub on a fine grater.
We measure out the required amount of granulated sugar. We squeeze the juice from the lemons, filter through a sieve to get rid of the seeds.
If you do not have a special citrus juicer, roll the lemon on the table, then cut it in half and use a teaspoon to “drill” half of the lemon until all the juice runs out.
Add grated ginger, lemon zest and about 100 ml of hot water to granulated sugar. We put the saucepan on low heat, stirring constantly, dissolve the sugar.
Take a saucepan or deep frying pan with a thick bottom, put vegetables in it, fill it with warm syrup.
Gradually bring to a boil, reduce the gas and cook over low heat for about 1 hour. During the cooking process, a small amount of foam is formed, it must be removed so that the syrup is transparent.
Wash cans in a weak solution of baking soda, rinse with clean water and boiling water. Dry for 5 minutes in an oven heated to 100 degrees.
We spread the hot mass into jars, after cooling, close it with boiled lids.
Carrot jam with ginger and lemon is ready. Bon Appetit!