The ACE jam is a true explosion of vitamins and color, perfect for this time of year (fall-winter).
When the fruit stalls seem a bit bare and peaches or summer strawberries are missing, citrus and roots come to our rescue with all their energy.
During this time of year, when nature seems to rest and the variety of fresh fruit available is reduced, we must not be discouraged.
It is precisely now that citrus fruits give their best, and carrots retain all their crunchy sweetness.
The ACE jam is born to bring the colors of the sun to the table even on the grayest winter mornings.
Inspired by the famous vitamin-rich juice (A, C, and E), this preserve combines the citrus note of oranges with the delicate sweetness of carrots, with the apple acting as the perfect binder thanks to its natural pectin.
It is a dense, fragrant jam with a vibrant orange color, ideal for filling tarts or simply spreading on a slice of toasted bread for an energizing breakfast. Preparing it at home means capturing the best of the cold season and enclosing it in a jar ready to enjoy all year round!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Low
- Preparation time: 30 Minutes
- Portions: 1.1 lbs
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for making ACE Jam
- 16 oz Tarocco oranges (pulp and some zest)
- 14 oz carrots
- 18 oz Golden apples
- 18 oz sugar
- 3.4 tbsp lemon juice
- 2 cloves (optional)
Tools
- 1 Pot
- 1 Blender
- 2 Jars
Steps to Prepare ACE Jam
Peel the oranges live, removing the bitter white part, and cut the pulp into pieces.
If you like a bitter touch, cut the orange peel into very thin strips, only the outer part, with a peeler, (wash well).
Peel the carrots and grate them finely. Peel the apple and cut it into very small cubes or coarsely grate it (the apple will help the jam to gel naturally).
Place all the fruit and vegetables in a large pot along with the sugar and lemon juice.
Start cooking over low heat. If you see that the mixture is too dry, add a little water.
Cook for about 45-50 minutes, stirring occasionally and skimming if necessary.
For a smoother consistency, you can blend the jam with an immersion blender directly in the pot towards the end of cooking.
Put a teaspoon of jam on a cold saucer: if tilting it, the jam flows slowly and stops, it is ready!
Otherwise, using a kitchen thermometer, when the temperature reaches 217°F approximately.
Pour the still hot jam into sterilized glass jars, seal them tightly, and turn them upside down until they are cold to create the vacuum.
To make this jam even more special, you can add a pinch of fresh grated ginger or cloves during cooking: it will give that slightly spicy touch that goes great with orange!
Tips for a Perfect ACE Jam
The Saucer Test: To know if it’s ready, put a teaspoon of jam on a cold saucer and tilt it. If it flows slowly and “wrinkles”, it’s perfect. Do not overcook, or it will become dark and lose the fresh aroma of citrus.
The Carrots: If you want a smooth texture, blend the carrots very finely before cooking or mix everything with an immersion blender halfway through cooking.
No Waste: Also use the zest (only the orange/yellow part) of an organic orange. The essential oils contained in the peel will give that intense fragrance typical of ACE juice.
The Saucer Test: To know if it’s ready, put a teaspoon of jam on a cold saucer and tilt it. If it flows slowly and “wrinkles”, it’s perfect. Do not overcook, or it will become dark and lose the fresh aroma of citrus.
The Carrots: If you want a smooth texture, blend the carrots very finely before cooking or mix everything with an immersion blender halfway through cooking.
No Waste: Also use the zest (only the orange/yellow part) of an organic orange. The essential oils contained in the peel will give that intense fragrance typical of ACE juice.
Take Advantage of Pectin: The apple (especially if you used a variety like Granny Smith or Renetta) helps the jam to gel faster. This allows you to use less sugar and reduce cooking times, keeping the bright orange color.
The Texture of the Apple: If you prefer a jam with “pieces”, cut the apples into small cubes; if you want it smooth, coarsely grate them before starting the cooking.
Balance: Since apple and carrot are both sweet, make sure the orange part (juice and zest) is present to give that necessary touch of acidity.
Storage and Safety
To store it in the pantry safely, follow these steps:
Sterilization: Boil the jars and new lids for at least 20 minutes before use.
Vacuum: Pour the still hot jam, leaving about 1 cm from the edge. Seal tightly and turn the jars upside down until they have completely cooled.
Pantry: If the vacuum was successful (the lid should not “click-clack”), it can be stored in a cool, dark place for 6-12 months.
Once opened: Keep it in the refrigerator and consume it within 2-3 weeks.
