Carrot Jam

Ingredients

• Carrots
• Preserving sugar
• Warm water
• Lemons
• oz. sweet almonds
• a good table-spoonful of brandy

Method

1. 1

   Choose sound red carrots, wash and clean them carefully.

2. 2

   Cut the carrots in pieces and put them into a preserving pan with sufficient hot water to cover them.

3. 3

   Simmer until quite tender, then drain off any water and rub the carrots through a sieve.

4. 4

   Weigh the carrot puree and to each pound allow 1 lb. sugar, 1 lemon, 0.5 oz. sweet almonds, and a good tablespoonful of brandy.

5. 5

   Add the grated rind and strained juice of the lemons.

6. 6

   Bring slowly to the boil, stirring all the time, then boil until the jam will set when tested on a plate.

7. 7

   Add the blanched and shredded almonds with the brandy at the last.

8. 8

   Pot in the usual way.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 754. The excerpt below is the record exactly as published.

Carrot Jam Carrots. Preserving sugar. Warm water. Lemons. Brandy. Sweet almonds. Choose sound red carrots, wash and clean them carefully, and if the jam is wanted a very good colour, use the red part only. Cut the carrots in pieces, and put them into a preserving pan with sufficient hot water to cover them. Allow them to simmer slowly until quite tender, then drain off any water that may be left, and rub the carrots through a sieve. Now weigh the carrot puree and to each pound allow 1 lb. sugar, 1 lemon, \ oz. sweet almonds, and a good table-spoonful of brandy

Cook this with the app: pantry check, scaling, and the assistant.