A conserve made with carrots has been found to be surprisingly delicious with a few extra dimensions of texture and flavour, and it has the added advantage of being completely inexpensive to prepare. Used for breakfast on toast or for a snack on top of cream cheese and crackers or toast crisps along with a nice sparkling white wine or grape juice spritzer, this light, sweet jam makes an amazing accompaniment to any meal. It can be pared with meats as well such as a glaze for pork or poultry. In Victorian times, Carrot Jam was used to imitate a more expensive and rare Apricot Jam for a sophisticated tea-time treat. This makes a marvelous hostess gift, decorated with a ribbon and a fancy label.
CARROT JAM CONSERVE
- 8 Carrots, peeled and sliced
- rind of 1 lemon
- 2 cups sugar
- juice of 2 lemons
- 10 whole almonds finely chopped, optional
- 2 Tablespoons brandy, optional
Place carrots in a saucepan and fill with water. Boil until very soft. Puree carrots in a food processor. Pour pureed mixture back in saucepan, and the sugar. Add the lemon zest and lemon juice, and bring to a boil. Cook stirring occasionally until jam has a glassy and jammy look, about 30 minutes until thick. Add optional ingredients at this time if desired.
Put into hot sterilized glasses, cool, seal, and label.