Sugar, salt, drying and smoking have been used for centuries to extend the shelf life of food. The bounty of a season only extended over a few months – now it can be quite long – and the way to dose it for the rest of the year was to reduce the water content of the food, to change its pH and to isolate them from oxygen.
When you think about preserving a carrot, the first things that come to mind are usually acidification by pickling or fermentation and candiation; a more than delicious option when prepared with garlic, sage and onions. However, we would rarely consider the possibility of making jam from it. Although it contains less water than a fruit, it also has a lot of sweetness and a taste that combines very well with ingredients usually associated with sweetness, such as cinnamon, honey or cardamom. Therefore, once candied with sugar, water and some flavors, it is a perfect accompaniment to cakes, creams and biscuits, but also to cheese, pies, sausages or meat.
The production process is the same as for fruit jam, only a little more water is added so that the carrot gradually cooks in a syrup – as if it were candied. You can also add some elements to add flavor and complexity, such as citrus, spices, or aromatic herbs. In this recipe, orange and lemon, cardamom and other spices are added that make it a little reminiscent of the taste of carrot cake, but it would also be tasty simply with a cinnamon stick, with a few anise stars and a dash of Pedro Ximenez or better with some sage leaves .
Time: 75 minutes
Difficulty: The same as any other jam
Ingredients
- 500g carrots
- 1 orange
- 1 lemon
- 5 cardamom pods
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 200 ml water
- 200g sugar
- Salt
instructions
1.
Peel and weigh the carrots. Grate and mix with the sugar in a bowl. Let it rest in the refrigerator for at least five hours.
2.
Place the grated carrot in a saucepan with the sugar and all the liquid in the bowl, the water, the orange juice and a pinch of salt. Cut two strips of lemon and orange peel without the white part and add them to the pot.
3.
Cook over low heat for half an hour, stirring occasionally to prevent it from burning.
4.
Add the crushed cardamom pods and spices. Let it cook for another half hour.
5.
Add two tablespoons of lemon juice and remove from heat. Remove the flavors and store the jam in a previously sterilized jar.
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