Spicy carrot jam for the winter. Carrot Jam with Orange and Lemon

Two ways to make carrot jam at home.

Tyrolean from carrots

Ingredients: 1 kg of carrots, 1 kg of sugar, 1.5 cups of water.

1. The preparation of root crops is the same as when cooking jam, but boil the sliced \u200b\u200bcarrot pieces in boiling water until the mass is completely boiled (about 30-40 minutes).
2. To obtain a homogeneous, well-smeared mass, pass the cooked mass hot through a conventional meat grinder with a large mesh.
3. After boiling and chopping carrots, add thick sugar syrup (1 kg of sugar per 1.5 cups of water), put on high heat and, stirring constantly, cook until tender.
4. By the end of cooking, add 2-3 g of citric acid.
5. Pack hot.

Carrot jam with cinnamon

Ingredients: 1 kg of carrots, 1 kg of sugar, 2 cups of water, 5-6 cloves, a little cinnamon, 1 teaspoon of tartaric (or citric) acid.

1. Peel the carrots, rinse and grate on coarse grater.
2. Put in boiling water and boil for 8-10 minutes to remove the smell of carrots, then drain.
3. Boil a syrup of moderate density from sugar and water, pour carrots into it and cook over high heat until a drop of syrup poured onto a cold saucer stops blurring.
4. For flavoring, add cloves and a little cinnamon, and after 2-3 minutes add tartaric acid.
5. Remove the finished jam from the heat and cool slightly.
6. Then transfer to well-dried glass jars and cover with parchment paper.

By the way, carrot jam - dietary product nutrition for children, as it contains a significant amount of carotene.

Enjoy your meal!

It would probably be more correct to call carrot jam carrot jam. There is no technological difference (no matter what they say), but jams are prepared in France, and jam is ours. And it was from there, from France, that the fashion came to cook not only fruits, but also vegetables with sugar.

Carrots have a sweet natural taste and are ideal for jam. Sweet taste will be accompanied by sour fragrant lemon and you will see how these products harmonize.

In the process of cooking, the carrots will become translucent, like candied fruit. At your discretion, you can leave the carrot jam in the form of pieces, partially chop or completely chop into a jam-like puree using a blender. But if you want to leave the pieces whole, choose young carrots or small-sized fruits - this will look prettier.

The consistency of the jam is very thick, and therefore it is perfect as a filling for a variety of pastries.

Ingredients:

carrots 300 grams
lemon (juice and zest) 1 piece
sugar 200 grams

How to make carrot jam

Wash the carrots thoroughly with a hard sponge or peel if the fruits are old. Cut off the roots and stems.

Cut the carrots into slices 3-4 mm thick and place in a small saucepan with thick walls. Send sugar there. Place the saucepan over low heat and stir lightly.

Cut the lemon into small cubes along with the fragrant peel.

Add lemon to carrots. The juice that comes out of the lemon will give required amount liquid, and therefore you do not need to add water to the jam, despite the fact that the carrot itself is not very juicy.

Cook carrot jam for 15-20 minutes. During this time, all the sugar will disperse and the liquid will turn into sugar syrup.

At this point, remove the jam from the heat. Grind carrots in syrup with a hand blender. If you decide to leave the pieces whole, proceed to the next step.

Arrange the hot confiture in sterile jars and seal. Wrap the treat in a towel and let it cool. The storage conditions for carrot jam are the same as for any other - with room temperature away from direct sunlight.

Carrot jam

1 kg of peeled carrots, 1 kg of sugar, 300 ml of water, 1/3 tsp. citric acid.

Wash the carrots, peel and cut into pieces. Boil chopped carrots a small amount water until softened and pass through a meat grinder. In the prepared sugar syrup, dip the carrot mass in portions and cook until tender. Before the end of cooking, add citric acid. Pour hot into jars.

From the book Jam, Jam, Jam author Melnikov Ilya

Jam Jam from apples To prepare jam, it is necessary to rinse well, peel, and if the skin is soft, then you can not peel it, cut into thin slices, place in an enamel pan, add water at the rate of 800 g per 1 kg of apples and boil for 10 minutes . Boiled

From the book How to cook at home confectionery and other products from flour, sweet dishes, jam, juices and supplies for the winter author Danilenko Mikhail Pavlovich

284. JAM Fruits or berries 1 kg Sugar 6 cups Water 2 cups Fruits and berries are subjected to the necessary processing before cooking: the fruits are freed from seeds, twigs, rotten fruits and berries are selected, etc. Quite ripe berries and fruits are used for jam, you can take and wrinkled, but

From the book Home Canning. Salting. Smoking. The complete encyclopedia author Babkova Olga Viktorovna

From the book The Complete Encyclopedia home canning. Living vitamins in winter author Krylova Elena Alekseevna

Jam To make jam, select ripe fruits, including slightly wrinkled, but in no case rotten. Most of all, fruits and berries with high content pectin (gelling agent). Among these can be called black currant and

From book original recipes onion, zucchini, watermelon and flower petal jams author Lagutina Tatyana Vladimirovna

From the book Jams, jams, jelly, marmalade, marshmallows, marmalades, compotes, confiture author Kashin Sergey Pavlovich

Carrot jam Ingredients Carrots - 1 kg Sugar - 800 g Water - 300 g Citric acid - 3 g Method of preparation Cut carrots into small pieces and cook until soft in a small amount of water, and then pass through a meat grinder. Make syrup from water and sugar

From the book Big Encyclopedia of Canning author Semikova Nadezhda Alexandrovna

Jam Jam (from English jam) is a European dish, which is a thick, homogeneous jam made from unrubbed fruits and berries, which are boiled in sugar syrup until a thick, jelly-like mass is formed. It is of two types - homogeneous or with pieces of fruit. Thick

From the book Cookbook-calendar of Orthodox fasts. Calendar, history, recipes, menu author Zhalpanova Liniza Zhuvanovna

Carrot jam Ingredients 1 kg of carrots, 800 g of sugar, 300 ml of water, 3 g of citric acid. Method of preparation Cut the carrots into small pieces and boil until soft in a small amount of water, and then pass through a meat grinder. Make syrup from water and sugar

From the book Desserts. Original recipes from professionals author Team of authors

Carrot jam Select young root crops of table varieties (Vitaminnaya 6, Nantskaya 4, Losinoostrovskaya 13) with a red-orange color and a small core. Rinse carrots thoroughly (using brushes), blanch in boiling water for 4-10 minutes (depending on

From the book Lenten Kitchen. 600 delicious recipes author Shabelskaya Lidia Olegovna

Apricot jam 2 Remove pits from ripe softened fruits. Pass the fruits through a meat grinder or chop in a mixer. Thoroughly mix the puree with sugar and cook until tender over high heat with constant stirring (about 15 minutes). Pack hot and

From the book 100 recipes for love dishes. Tasty, healthy, sincere, healing author Evening Irina

Quince jam Wash the quince, peel, cut out the seed nests together with the stony layer and cut into small slices. Boil in boiling water for 20-30 minutes, taking 1.5-2.5 cups of water per 2 kg of slices. Mash with a wooden spoon, add sugar, stir while heating and

From the author's book

orange jam 2 Pour washed oranges with water, which is changed twice a day. After three days, put the oranges in a saucepan, pour a liter of water and cook under the lid for about 1.5 hours so that the peel is easily pierced. Remove oranges, after partial cooling, cut

From the author's book

Grape jam 284 kcal 30 min Red grapes - 1 kg Sugar - 700 g Lemon - 1/2 pc.

From the author's book

Tangerine jam from carrots 500 g of sweet bright carrots, 500 g of lemons, 1 kg of sugar, a bag of vanilla sugar Peel the carrots, wash the lemons hot water. Carrots and lemons cut into pieces, pass through a meat grinder. Sprinkle with sugar, mix and leave for 1 hour.

From the author's book

Jam for women Ingredients: 300 g mountain honey, 100 g of ginger root. Cut the root into thin plates and rinse several times with water. Put in a saucepan, cover with water and cook for 10 minutes. Drain the broth (it can be used for ginger tea), pour new water and boil another 10

I saw this bright orange miracle in Nina Niksya's blog. From the description and photo, the New Year blew so much that I immediately wanted to run and cook. The ingredients are very simple, the result is amazing. This confiture with a pronounced citrus taste and a slight honey note will great addition for morning coffee.

Ingredients for Carrot-Orange Confiture:

Recipe "Carrot-orange confiture":

I took Ninin's recipe as a basis, but changed the quantity and proportions to my taste. Since I used pectin to thicken, I reduced the amount of sugar by 2 times, and even at the same time it was sweet to me. Therefore, if you use pectin, then you can safely adjust the sugar to your liking.

1. Peel the oranges without affecting the white part.

2. Peel oranges and lemon from peel, films, seeds. Put the fruit pulp and the zest of two oranges into a saucepan.

3. Peel the carrots, grate and put in a saucepan. Carrots are best taken juicy and sweet.

4. Add sugar, honey and water. Honey is needed as much as possible with more delicate taste so as not to interrupt the main taste of confiture. Brown sugar will give the jam an extra caramel note. Bring the mixture to a boil and cook over medium heat for about 40 minutes, stirring occasionally with a wooden spatula. By the end, the mixture should be an amber-clear color. Grind the mixture with a blender until more or less homogeneous. I didn't get it at all uniform consistency, pieces of zest met and resembled candied fruit, but this, in my opinion, gave the confiture an additional piquancy.

5. Mix pectin thoroughly in 20 grams of dry sugar.

6. Put the jam back into the pan, bring to a boil. Add pectin and mix thoroughly. Boil for no more than 3 minutes, then remove the jam from the heat. Add the remaining orange zest and saffron, stir well. Cool and arrange in sterilized jars. It is better to try chilled confiture, although it is delicious hot. Carrots are not felt at all)

Enjoy your meal!

I want to dedicate this recipe to Svetochka miss. This is practically the first person with whom I began to actively communicate on the site. I met Sveta in the comments, then together we participated in several competitions. Gradually began personal correspondence on other issues. Svetik is a wonderful and sincere little man! Despite her experience and level, even a beginner can get support from Sveta, which is so necessary for novice cooks. Svetik, accept my modest gift, I hope you and your family will like it.

Carrot jam with lemon

We often prepare carrot salads, be sure to add carrots to soup, and also stew, fry or bake other vegetables with it, etc. Many dishes are hard to imagine without this orange root crop: well, what can be "" (even if it is vegetarian) without carrots? or plov? or vegetable sauté? This is all clear and familiar to us from childhood.

But what a surprise it might be when it turns out that in some countries carrots are not a vegetable at all and they cook with it not only vegetable dishes or pastries, and desserts? Plus, delicious desserts!

Yes it is. For example, the Netherlands has classified carrots as a fruit. And all this only in order to have official permission to produce and export carrot jam or preserves to other countries. How tasty does carrot jam have to be for laws to change? You can only find out if you make jam at home on your own, since you won’t be able to find such a delicacy on the shelves of domestic stores. Unfortunately, carrot jam is not exported to the Russian Federation and other post-Soviet countries. But to our happiness, carrot jam is prepared very quickly and simply. Moreover, the price of an orange root crop always remains low, and in season, a kilogram of carrots costs quite a penny.

In Italian, jam sounds like "marmelatta". Of course, when you hear “marmelatta”, a picture of sweet marmalade immediately appears before your eyes. And in fact, fruit and even vegetable jam has a common structure with marmalade: slightly gelled fruit puree, which is easy to spread on a pancake or slices of dried toast.

Advice: before cooking, be sure to try the carrots. Bitterness should not be felt in root crops. It is best to choose a small carrot, it is sweeter and juicier.

So, to make carrot jam, we need:

800 gr. carrots, peeled
500 gr. granulated sugar (preferably cane)
1 lemon or 2 limes
2 vanilla pods or 30 gr. vanilla sugar
1 glass of water

How to make carrot jam - step by step recipe with photos

Carrots to clear from a skin.

Grate on a coarse grater. Mix grated carrots with sugar lemon juice. Don't throw away the lemon peel.

Mix everything thoroughly. Then transfer to a deep saucepan, pour in water and put vanilla pods. Put on the stove.

When the sugar melts and the carrots boil and darken, you can add the lemon zest. Approximately 1 tbsp. l.

Boil carrot jam well, but not for long. Enough 4-5 minutes. Then puree the carrots with a blender.

Carrot Lemon Jam is ready. Now it can be cooled and served with tea.

Or roll up "for the winter." To do this, sterilize glass jars for 3-4 minutes. in a water bath and arrange the delicacy in jars.

Enjoy your meal!