It is difficult to find a person who would not like to enjoy jam in the winter. Contrary to popular belief, this sweet treat is prepared not only from fruits and berries, but also from vegetables. To prove this, we present to your attention carrot jam with lemon. A gourmet dessert in rich bright orange is not only beautiful, but also very healthy. It is proved that boiled carrots are in many ways even healthier than raw. Of course, during the cooking process, most of the ascorbic acid is destroyed, but the amount of beta-carotene is preserved in full, and there are volatile, antioxidants, essential oils and vitamins of groups B, K, PP.
Original carrot jam with lemon
An unusual vegetable jam according to this recipe is made from small carrots, the length of which is no more than 7 cm. Also for cooking you will need sugar (at the rate of 250 g per 0.4 kg of carrots), water (150 ml) and a few slices of lemon.
To begin with, in a separate pan, you need to cook carrots for 30 minutes, after peeling it from the peel. Discard the finished vegetable in a colander and let it drain completely. Meanwhile, make sugar syrup. To do this, combine water and sugar in a saucepan and put on the stove until it is completely dissolved. Then shift the carrots into the syrup and cook the jam for another 30 minutes until a thick consistency. 5 minutes before the end of cooking add lemon wedges.
Sweet carrots are served as a dessert for tea, added to pastries and used to decorate dishes. Such a sweet treat can be given to babies instead of sweets after they reach the age of one.
Carrot Jam Recipe with Lemon and Orange
There is nothing complicated in making this jam. Carrots (1 kg) must be cut into slices or strips and covered with sugar in the same amount. Remove the zest from oranges (2 pcs.) And lemon with a knife and cut into strips. Then squeeze the juice from the lemon , and disassemble the orange into slices and peel off the film. In a pan with carrots and sugar add slices of orange, lemon juice and zest. Mix.
Carrot jam with orange and lemon is simmered in several stages. Each time it needs to start cooking, when it has completely cooled down. When the jam becomes thick enough, it can be laid out in banks.
Making carrot jam with lemon and ginger
According to this recipe, you can cook a delicious and beautiful glazed carrot with orange juice, brown sugar and ginger. You can use small whole fruits to cook the jam, or cut them into arbitrary pieces, circles, straws, etc. The result will be equally flawless - sweet carrots covered with very tasty glossy glaze. Jam can be laid directly on sandwiches with butter (so that vitamin A is certainly absorbed) or used to decorate cakes and pastries.
To make jam, you will need medium-sized carrots (0.5 kg), butter and brown sugar (2 tbsp each), 1/3 cup orange and a teaspoon of lemon juice, a teaspoon of grated and dry ginger. Carrots are laid out in a non-stick pan, then all the ingredients are added except the lemon juice. Then the jam will be cooked for 20 minutes over low heat. At the very end of the preparation, lemon juice is added.
Unusual jam is laid out on sterilized jars, cooled and sent to the refrigerator. Such carrots can be stored up to 6 months.
Tasty carrot jam with lemon for the winter
Jam made according to this recipe would more correctly be called carrot jam. It turns out very thick, with transparent candied carrots and a spicy flavor of lemon. It can simply be spread on bread or used in baking. The sweet natural taste of carrots is very successfully and harmoniously combined with lemon.
To make carrot jam with lemon, you will need only three ingredients: carrots (600 g), lemon (2 pcs.) And sugar (500 g). At the first stage of cooking confiture, carrots are washed and peeled. After that, it must be cut into circles with a thickness of not more than 5 mm. Then, carrots are laid out in a pan with a thick bottom, and sugar and lemon sliced with peel are sprinkled on top. Water does not need to be added. At the second stage, jam is cooked directly over low heat. In the process of cooking it must be stirred occasionally to avoid burning. Jam will cook for 20 minutes, after which it can be laid out in jars and rolled up with lids.
How to make jam with carrots in a slow cooker
Delicious vegetable jam can be prepared in a slow cooker. To do this, carrots (1 kg) are pre-cut in random order, covered with sugar (0.5 kg) and left on the table for 2 hours to make the juice stand out. After the specified time, transfer the ingredients to the multicooker bowl, add a little water and lemons cut with zest (2 pcs.).
Carrot jam with lemon is cooked in a slow cooker with an open lid for 40 minutes, with the set "Stewing" mode. During cooking, stir it and add water as needed. After a beep, jam should be tasted, and if the carrots are too hard, put out for another 40 minutes.
Carrot jam
Portugal is considered the birthplace of this jam, because it was in this country that it was first prepared in 2001. It is curious that such a jam is considered fruit. This is explained by the fact that in Europe, jam can be made from fruits. So, thanks to a delicious treat, European carrots have turned from vegetable to fruit.
Unusual jam is prepared in the following order:
- Carrots (0.5 kg) are washed, peeled and rubbed on a fine grater (chopped in a blender).
- Peel is removed from the orange (½ pcs.) And lemon, and the juice is squeezed.
- A “knot” with spices (cinnamon stick and cloves) is formed from gauze.
- In one pan, grated carrots, sugar (400 g), juice and zest of lemon and orange, as well as spices tied in gauze, are combined together. Everything is well mixed and left overnight. This is necessary so that the carrots let in as much juice as possible and absorb the aroma of spices.
- In the morning, gauze with spices is removed from the pan, grated nutmeg is added, and the jam is sent to simmer on the stove over low heat for 40 minutes with occasional stirring.
- Ready jam is laid out on the banks. It can be stored in the refrigerator for a year.