Carrots for Carrot Conserve

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.