This small batch carrot jam has notes of apricot and orange. A delicious introduction to sweet vegetable preserves. Makes one large jar (300ml). Adjust the spicing to suit your taste.
Place all the ingredients into a bowl and mix well. Cover and leave overnight to macerate.
Place in a saucepan with a couple of tablespoons of water, bring to a simmer, cook for 5 minutes.
Remove from the heat, use a stick blender to blitz to a puree, leaving some of the grated carrot whole to add texture.
Allow to cool for a few moments and then spoon into a warmed jam jar using a jam funnel and seal. Store in the fridge. Keeps a good few weeks.
Ideas for spicing carrot and parsnip jam
Add an inch of cinnamon stick or a few lightly crushed cardamom pods at the macerating stage. Remove before cooking.