Carrot Jam

Cooking method

1. Step 1:

   

   How do you make carrot jam? Gather your ingredients. It's best to use sweet carrot varieties — the jam comes out tastier.

2. Step 2:

   

   Scrub the carrots well under running water with a brush, dry them, and peel them — a vegetable peeler is handy for this.

3. Step 3:

   

   Cut the peeled carrots into thin rounds up to about ½ inch (1 cm) thick. Put them in a pot and cover with cold clean water (the amount isn't specified — just enough to cover the carrots completely).

4. Step 4:

   

   Cook over medium heat until the carrots are soft. The time depends on the amount and variety of carrots.

5. Step 5:

   

   Drain the water, tip the carrots into a colander, and let them cool.

6. Step 6:

   

   Make a syrup from 1 kg of sugar and 300 ml of water: combine them in a suitable pot, set over medium heat, and cook, stirring, until it boils and the sugar fully dissolves. Drop the carrots into the boiling syrup and cook for 5 minutes.

7. Step 7:

   

   Turn off the heat and let the jam rest for 8 hours. Then bring it back to a boil, adding another 200 g of sugar. Cook over low heat until the carrots turn fully translucent and the syrup is moderately thick.

8. Step 8:

   

   A couple of minutes before taking the jam off the heat, add a pinch of citric acid and a pinch of vanillin.

9. Step 9:

   

   Pour the hot jam into sterile jars and seal them. Store in a cool, dry place.

10. Step 10:

    

    Serve carrot jam as a dessert or use it as a pie filling. Enjoy!