What is carrot jam?
Carrot Jam is a type of jam made of carrot as a base. Although the idea of sweet carrot spread may seem strange, carrot jam actually goes well with a wide range of food, thanks to the natural sweetness of carrots. Food is especially popular in Britain, as well as carrot chutney, a more spicy and enthusiastic version. Some food producers carry carrot jam and can also be made at home. Unlike many other canning, carrot jam does not require processing in a hot water bath, even if it will maintain longer if it is processed. It is highly suitable for toast and many pastries and can also be served as a decoration or side dish with things like grilled and roast meat. The sweetness of carrot jam is very well complemented by salty foods.
The carrot chutney uses smaller harmonization and advertising of spices such as garlic, ginger, chili, mustard seeds, coriander or cumin, with vinegar as a preservative. It has a more spicy taste and pairs with Indian cuisine. British chutneys tend toUse more sweet spices, such as cinnamon and nutmeg, with accessories such as raisins, while Indian tastneys moves more in salt direction.
If you want to create a simple carrot jam, grate four carrots and cook on a low heat with juice and enthusiasm lemon, lime and orange. Add two to three cups of sugar, depending on personal taste, along with half a teaspoon of salt. Cook until the carrots are suspended in a strong syrup that will last about half and an hour. Remove from the stove and wrap it in the glasses for maintaining, or just place the carrot jam in a large container and cool it. The food will take several weeks in the fridge. For smoother spread, the carrot jam is poured after cooking.
If you want a longer permanent reservation and the one that holds off the refrigerator, assemble the spotlessly clean canning container and push the carrot jam into them and leave about half an inch (TRochu above one centimeter) space at the top. Place a pre -heated lid on each container and screw the canned ring until it interferes. Immerse the glasses in boiling water for approximately 10 minutes, ideally in a canning stand so that water can circulate around them. Cover the glasses when they are processed and then remove them and allow them to cool. The lids should be curved in, indicating that the glasses have been sealed. If not, rework the carrot jam and never eat a preservation of any kind of glass with a lid convex, indicating a bad seal.