Carrot Jam

Ingredients

• lib. of Carrots
• fib. of sugar
• 1 table-spoonful of lemon-juice
• the peel of half a lemon
• a liqueur-glassful of brandy

Method

1. 1

   Wash, scrape, and cut Carrots into rounds.

2. 2

   Simmer in a preserving-pan with a little water until done, then pass through a sieve.

3. 3

   For every lb. of pulp, add 0.5 lb. of sugar, boil slowly, skimming well.

4. 4

   Add lemon juice, lemon peel, and brandy before putting into jars.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 165. The excerpt below is the record exactly as published.

Carrot Jam. — (1) Wash some Carrots, scrape, and cut them into rounds, put them into a preserving-pan with a little water, cover the pan over, place it on the side of the fire, and simmer gently until done ; then pass it through a fine sieve and weigh, to every lib. of pulp adding fib. of sugar ; place this in the pan again, boil slowly, and skim well, and to every lib. of Carrots add 1 table-spoonful of lemon-juice, the peel of half a lemon, and a liqueur-glassful of brandy

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