|
|
|
|
Carrot Jam
|
Many people view the carrot as an unlikely
preserve ingredient, but carrot jam is surprisingly palatable. Like a marmalade, this sweet jam uses carrots to provide
extra dimensions of texture and flavour for a fun topping. With a
tangy taste, and an orange colour not dissimilar to marmalade, carrot jam would
have been an occasional Victorian tea-time treat.
Is a Carrot a Vegetable or Fruit? In the European Union Jam Directive, written in the 80s and updated in 2001, it describes the parameters required for a product to be labelled as jam or marmalade and from which the UK Jam and Similar Products legislation is based, there is the phrase "for the purposes of this directive, tomatoes, the edible part of rhubarb stalks, carrots, sweet potatoes, cucumbers, pumpkins, melons and water melons are considered to be fruit". This was introduced to pacify the Portuguese who are strongly into Carrot Marmalade! Of course carrots are not biologically a fruit as they do not carry the seeds, and the above paragraph in the jam directive does not reclassify them as such, just allows them to be used as fruit. Duerrs, the famous British Jam maker does not use
any carrots in their products, although
An anonymous Andalusian Cook Book gives recipes including for the Great Drink of Roots, Syrup of Carrots and Carrot Paste (jam) and a stew with carrots -
Read full detail here - pdf.
(Source:
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian10.htm#Heading516) |
|
Carrot Jam Ingredients • Chopped carrots to fill a 1 litre bowl (Four cups) of chopped carrots. Be sure to chop the carrots up nice and small; this will help bring out the carrots' flavours a lot easier. • Three cups sugar • Three sliced lemons • One teaspoon cinnamon • A half teaspoon cloves Makes 4 half-pint jars Prep Time: 20 minutes Cook Time: 30 minutes
|
 |
 |
|
|
Directions: 1. Add all the ingredients into a saucepan, and simmer slowly at a gentle heat. It is recommended that you stir the ingredients constantly, especially at the earlier stages of the cooking. 2. After about 20 minutes, the carrots should eventually begin to soften, and the jam will become thick. To make the jam smooth, put everything in a liquidiser and blend for a few minutes. Obviously, the Victorians didn't have liquidisers, but the results are far more pleasing using this method. Although the jam can be used immediately, the flavour improves more after a few days. |
|
|
Ingredients -- Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2 lemons, 6 chopped bitter almonds, 2 tablespoonfuls of brandy. Method.-- Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve. Weigh the pulp, and to every lb. allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time. When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam; then put it into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep: with the brandy it will remain good for months. Time -- About ¾ hour to boil the carrots; 5 minutes to simmer the pulp. Average cost, 1s. 2d. for 1 lb. of pulp, with the other ingredients in proportion. Sufficient to fill 3 pots. Seasonable from July to December. And another recipe: 6 large carrots cut up |
 |
Back to Trivia 2 |  |
History Wild Carrot Today Nutrition Cultivation Recipes Trivia Links Home Contact
many
years ago they did try carrot jam and tomato jam. It is recalled that this
was to try out what the products would taste like due to the above
mentioned in the jam directive. The unanimous conclusion at the time was
that tomato jam was actually very nice but carrot jam was awful!