Carrot Jam

Ingredients

• every pound
• allow pound sugar
• grated rind of a lemon
• strained juice of two
• six chopped bitter almonds

Method

1. 1

   Wash and scrape carrots, cut into round pieces, simmer until soft.

2. 2

   Press through a puree sieve, weigh, and for every pound allow sugar, lemon rind, lemon juice, and almonds.

3. 3

   Boil pulp with sugar for five minutes, then add other ingredients and mix well before putting up in self-sealing cans.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 319. The excerpt below is the record exactly as published.

every pound fruit ; add a few cloves, a small piece ginger and a thin rind of lemon (tied in piece of muslin), stir with a wooden spoon over quick fire h^ an hour, when it will be ready to can or put into glasses. Apricot Jam. — ^Pare as thinly as possible (by immersion is best) and halve three pounds sound, ripe apricots, and take out stones ; place in deep dish, and strew over half their weight of finely sifted sugar ; let stand overnight. Then put them with syrup that ► S^ • JAMS AND JELLIES. , will have oozed from them in preserving-kettle, add a few kernels blanched and sliced, and boil very gently naif an hour, stirring con- stantly. Put into glasses or cans and cover closely. Or the fruit may be simply stewed tender, and passed through a colander, add- ing sugar, pmt for pint; boil until clear, and put up as above. Blackherry Jam. — ^Measure or weigh and put fr^sh ripe berries into preserving-kettle, crush to a pulp with potato m|piher, and boil fifteen or twenty minutes, or until about half the ]i;ice has boiled away, skimming often ; add three-fourths pound sugar to each pound fruit and finish as direoted* Currant and all Berry Jama made same way. \ Carrot Joim. — Select youn^ carrots, wash and scrape clean, cut in round pieces, put over fire with water to cover and simmer until perfectly soft; then press through puree peive^ weigh, and for every * pound allow pound su^ar, grated rind of a lemon, strained jui6e of ^ two, and six chopped^ bitter almond

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