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Connemara Carrot Conserve


 
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simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Fri Nov 12, 2010 3:51 pm    Post subject: Connemara Carrot Conserve Reply with quote

A nice, fresh jam from an unusual source - for pictures, tips and background check out the garden blog, connemaracroft.blogspot.com - link in signature

INGREDIENTS.
900 gm Carrots, sliced
100 gm Cooking apple, grated
900 gm Sugar
Zest of one lemon
Juice of two lemons
5 Tsp ground Almond
1 Tsp Tumeric (for added colour)
OPTIONAL
1/2 Tsp Vanilla Extract
Seeds of 5 Cardamom pods, crushed
You can of course add the flavours you like as well, things like star anise, ginger, cinnamon or nutmeg are recommended.

METHOD
Put sliced carrots into a pot with boiling water, around 300 ml to ensure they don't burn.
With a grater, remove the zest from one lemon and squeeze out the juice.
Squeeze the second lemon.
Peel and grate the apple.
Mix the ground almond, grated apple, lemon zest, cardamon pods and lemon juice.
When the carrots are softened a bit after about 10 minutes add the apple/almond/lemon mix and tumeric to the syrup and stir through.
Keep stirring until the apple has broken down.

At this point there should be enough liquid to cover the bottom third of the ingredients.
Add the sugar and dissolve. Keep stirring until carrots are soft.

After about 10 minutes its time to blend the mix. This is where we have a real advantage over the Victorians as the carrots can be blended down to almost a puree, giving a real apricot jam imitation.

This is a little different from normal jam making. This is because the carrots float.
Strain off the ingredients, retaining the liquid syrup.
Return the syrup to the cooking pot and keep on low temperature.

Add the solids to the blender and give it about 3 minutes until finely blended.
At this point I added the 1/2 Tsp Vanilla Extract

Return the blended solids to the pot and reduce over a low heat, remember to stir frequently to stop anything burning.

Do the cold plate test as normal for jams and prepare to jar up in hot sterilised jars as per the preserves made easy posting.
Fill the jars to just below the threads and waterbath to seal.



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simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Sat Nov 13, 2010 6:26 pm    Post subject: Reply with quote

Updated with Marmalade recipe


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56K Natas
Rank attained: Hawthorn Tree
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Joined: 30 Jun 2010
Posts: 80
Location: Kinsale

PostPosted: Thu Nov 18, 2010 1:02 am    Post subject: Reply with quote

Does it just taste of carrot or more like a sweet jam ???
think I'll have t try this one one......

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simonj
Rank attained: Pedunculate oak tree


Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Fri Nov 19, 2010 11:21 pm    Post subject: Reply with quote

Well, it is sweet - but the marmalade recipe has a distinct carrot bite, the false apricot is a bit more subtle.
They are both really nice, easy to do and very tasty.

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