Carrot jam with lemon - tasty and healthy
Carrot jam with lemon - tasty and healthy, for kids and their parents! In my opinion, carrots are undeservedly rarely used in cooking as an independent product. They add it everywhere - in any soup, sauce or stew, it is sure to be found, but in order to cook something worthwhile and tasty from the carrot itself, then it is forgotten, but in vain. Carrot jam or jam is a clear confirmation of this. The jam is thick, it smells very good. The sweet, slightly earthy taste of carrots and the fresh aroma of lemon combine perfectly. In the morning, prepare a toast with bright orange jam for a cup of coffee, a cheerful start to the day is provided, a delicious breakfast is the key to a good day!
- Time for preparing: 1 hour
- Amount: 500 ml
Ingredients for Carrot Jam with Lemon
- 600 g of carrots;
- 1 lemon
- 500 g of sugar.
The method of preparing tasty and healthy carrot jam with lemon
For the recipe for carrot and lemon jam, we choose not very large fruits, in such a carrot the core is almost invisible. Soak vegetables in cold water, thoroughly with a washcloth, then peel them with a peeler. Rinse the cleaned carrots thoroughly.
Cut the carrots into large pieces, put in a pan, pour hot water. Cook for 15 minutes after boiling, vegetables should not boil, let them just soften a little.
We discard the stewed carrots on a sieve, when the water drains, transfer to a blender bowl. Fresh lemon with my hot water, pour over boiling water. We chop the lemon coarsely - the flesh along with the peel, select the lemon seeds. Sliced citrus is sent to the blender after the carrot.
Next, pour sugar into the bowl. If you are making carrot jam for babies, then it is better to squeeze the juice from the lemon and grate the yellow peel on a fine grater, and do not use the white peel and partitions to make the texture more tender.
We grind the ingredients, it is necessary that they turn into a homogeneous mass, and the slices of lemon peel are very small.
Shredded mashed potatoes are transferred to a pan with a thick bottom, slowly heated to a boil, constantly stir so as not to burn. After boiling, close the pan with a lid and simmer for about 40 minutes. During this time, the jam will become thick and tender.
We put the cleanly washed dishes for the workpieces on the wire rack in the oven heated to 120 degrees, we sterilize for 10 minutes. We pack hot carrot jam with lemon into cans, fill the cans on the shoulders. We cover the jars with gauze or a towel, when they have completely cooled, we close tightly. We remove the blanks in a dark and dry pantry. You can store jam at room temperature away from central heating batteries and heating appliances. Taste and healthy qualities are preserved until spring and even longer.
Such a thick jam is well suited for the fruit layer of the cake, because it is dense, holds its shape well. Try to bake a carrot cake, cut in half and layered with jam - awesome! Enjoy your meal!