Carrot Jam (to imitate Apricot Jam)

Ingredients

• young, deep-coloured carrots
• one pound of sifted white sugar
• half a dozen bitter almonds chopped small
• the grated rind and juice of a lemon
• a wine-glassful of brandy for every pound of pulp

Method

1. 1

   Wash and scrape the carrots, then boil them until tender.

2. 2

   Rub them through a colander, then through a sieve.

3. 3

   Combine with sugar, almonds, and lemon in a preserving-pan, boil for a few minutes, stirring constantly, and removing scum.

4. 4

   When cold, add brandy, put into jars, and tie up carefully.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 318. The excerpt below is the record exactly as published.

Carrot Jam (to imitate Apricot Jam). — Choose young, deep-coloured carrots ; wash and scrape them, then boil them until the}' are quite tender. Rub them through a colander, then through a sieve, and to every pound of pulp allow one pound of sifted white sugar, half a dozen bitter almonds chopped small, and the grated rind and juice of a lemon. Put these ingredients into a preserving-pan, and let them boil for a few minutes, stirring them constantly, and removing the scum as it rises. WTien cold, add a wine-glassful of brandy for every pound of pulp

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