How to make carrot jam
Products
Carrots - 500 grams
Lemon - half
Sugar - 350 grams
Vanilla sugar - 10 grams
Water - 200 milliliters
Food preparation
1. Cut the carrots into circles.
2. Finely chop the lemon.
Cooking in a saucepan
1. Put the carrot mugs in a saucepan, pour 200 milliliters of water. Cook, covered with a lid for 20 minutes. The fire is small.
2. Drain but do not discard the water.
3. Directly in a saucepan, mash carrots with a blender.
4. Add 350 grams of sugar and 100 milliliters of carrot broth. Mix.
5. Cook the carrot jam for 25 minutes, stirring occasionally. The fire is small.
6. Add lemon to carrot jam. Pour in 10 grams of vanilla sugar. Cook for 10 minutes.
Cooking in a slow cooker
1. Fold the carrots into a bowl, add water, cook for 20 minutes on the "Stew" mode.
2. Grind the carrots with a blender, add sugar, lemon and vanilla sugar.
3. Cook for 45 minutes on the "Braising" mode.
The jam will not burn if you stir it.
Fusofacts
- When cooking carrots, the pieces should not look out of the water, if 1 glass is not enough, add more.- The cooking time for carrots depends entirely on the type of vegetable and how long it is stored. After 10 minutes, pierce the piece with a fork - if hard, then cook for another 5 minutes.
- Carrots for making jam can be baked in the oven for 20 minutes. The recommended temperature is 200 degrees.
- Lime or orange may well replace lemon.
- In Portugal, carrot jam is a national dish, it is even exported to other countries.
- Carrots are a vegetable, and according to EU rules, jam should be made exclusively from fruits. In order not to bankrupt the Portuguese farmers who grow carrots for the subsequent production of jam, and to ensure the flow of dessert to European countries, the root crop was declared ... a fruit! Interestingly, in the European Union tomatoes, cucumbers, rhubarb, pumpkin and ginger are considered fruits.