If you love pairing aged cheeses or those with a strong flavor with jams, I recommend trying this delight made with carrots, ginger, and lemon. It is an unusual but very tasty jam, sweet, with an intense and aromatic scent, with a delicate flavor. However, its use is not limited to cheeses; it can also be enjoyed on its own, simply spread on good fresh bread for breakfast or a snack; or as a filling for cakes and pies. Carrot jam with lemon and ginger is very easy to make, with easily available ingredients and at a very low cost.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs Carrots
- 2 cups Sugar
- 2 Lemons
- 2 Ginger
- as needed Water
- as needed Fine salt
Preparation
1) Wash the carrots, brush the skin, remove the ends, and chop them coarsely.
2) Place them in a large pot with the grated ginger, lemon juice, and cover with cold water (the water should only cover the carrots, not too much).
3) Cook them over medium heat, covered, until they become tender. Thanks to the lemon juice, the carrots will retain their vivid and wonderful color.
4) Drain the carrots (without discarding the water), mash them with a fork, and put them back in the pot, add the sugar, the finely grated lemon zest, and a pinch of fine salt. Thanks to the sugar, a liquid will form which should not be discarded.
5) Cook them uncovered over low heat, stirring occasionally, until all the liquid is almost completely absorbed and the mixture has the consistency of jam. It takes about 40/50 minutes, depending on the consistency you want for your jam, whether you want it more fluid or thicker. Do the plate test by pouring a teaspoon of jam on it. Tilt the plate and observe if the jam flows quickly or not. In the first case, you can cook it for a few more minutes.
6) As soon as it reaches the desired consistency, pour it hot into already sterilized jars, up to a centimeter from the rim, seal them tightly, and turn them upside down to allow the vacuum to form. Let them cool completely. The carrot and ginger jam is ready to enjoy.
