Carrot jam with ginger and lemon

Carrot jam with ginger and lemon will destroy your perception that a carrot is a vegetable that is served as a side dish for meat, and a constant companion of all kinds of soups, sauces and stews. Carrots are a fruit, this fact is noted in the EU rules, which allows the Portuguese to produce and sell carrot jam legally. The irony is that in the same rules it is called a vegetable.

Carrot jam with ginger and lemon

Carrot jam is cooked in two stages. In order for the carrot to absorb sugar syrup, to become transparent and soft, like high-quality candied fruits, and not to become dry crusts, it is pre-boiled in uniform until ready. Ginger and lemon give the jam a pungent note, aroma and light sourness.

If you decide to cook carrot jam, then remember the old saying: what you sow, then reap, and paraphrasing what you cook, you will get. Therefore, choose high-quality vegetables of small size, sweet and bright, from which you will get an incredibly 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 cooking carrot jam with ginger and lemon

We prepare the jam in two stages: first boil the carrots in the uniform, because if you put a fresh carrot in the sugar syrup, it will turn into crisp chips.

Medium-sized vegetables are my, put in a deep saucepan, pour boiling water, cook for 25-30 minutes.

Then drain the water, put it under the faucet with cold water so that the skin is easier to clean.

Carrot jam with ginger and lemon

Remove the skin from vegetables, cut off the edges. If the carrot is not a bit of a boil, then it is not scary, it will boil down in sugar syrup.

Carrot jam with ginger and lemon

Cut the carrots into small cubes, on this its preliminary preparation is completed.

Carrot jam with ginger and lemon

Remove a thin layer of lemon zest. You only need to clean the topmost yellow layer, everything under it will taste bitter.

Cut lemon zest into thin strips. Pour some hot water into a small stewpan, add the zest, boil for about 15 minutes on a quiet fire.

Carrot jam with ginger and lemon

Scrape fresh ginger root, rub it on a fine grater.

Carrot jam with ginger and lemon

Measure out the required amount of granulated sugar. Squeeze the juice from the lemons, filter through a sieve to get rid of the bones. If you do not have a special citrus juicer, then roll the lemon on the table, then cut it in half with a teaspoon and “drill” half of the lemon until all the juice has drained.

Carrot jam with ginger and lemon

Add grated ginger, lemon zest and about 100 ml of hot water to sugar. Put the stewpan on a small fire, stirring constantly, dissolve the sugar.

Carrot jam with ginger and lemon

We take a pot or a deep frying pan with a thick bottom, put vegetables in it, pour in warm syrup.

Gradually bring to a boil, reduce the gas and cook on low heat for about 1 hour. In the process of cooking a small amount of foam is formed, it must be removed so that the syrup is transparent.

Carrot jam with ginger and lemon

My jars in a weak solution of baking soda, rinsed with clean water and boiling water. Dry for 5 minutes in an oven heated to 100 degrees.

Carrot jam with ginger and lemon

Fold the hot mass into the jars, after cooling, close the boiled lids.

Carrot jam with ginger and lemon is ready. Enjoy your meal!

Comments (0)
Search