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Carrot jam with parsnip
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.
Servings: 20 servings
Ingredients
- 160 g carrots - (peeled and finely grated)
- 50 g parsnips - (peeled and finely grated)
- 205 g white granulated sugar
- 1/2 lemon - (juice and zest)
- 1/2 orange - (juice and zest)
Instructions
- 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.
- Use a jam or sugar thermometer to measure when the jam reaches 105C.
- 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.
Notes
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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 47kcal | Carbohydrates: 12g | Sodium: 5mg | Potassium: 44mg | Sugar: 11g | Vitamin A: 1345IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.1mg