Carrot Almond Jam
This jam is an extension of a failed recipe for Passover carrot candy from an ancient cookbook put out by a home for the aged in Worcester, Massachusetts. I’ve abandoned ship on making the candy, but this jam is an unusual and sweet treat unto itself. I also dig this one because all of the produce isn’t super seasonally dependent. Not only will this add veggie power to your breakfast toast, but it’s fah-bu-lous mixed with cream cheese as a frosting for carrot cake. If you can’t find tamari almonds, just roasted and salted ones will work.
Cooking Methodcanning, preserving
CostInexpensive
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegan, vegetarian
Taste and Texturenutty, salty, smoky, sweet
Type of DishCondiments
Ingredients
- 1½ pounds carrots, trimmed, peeled, and shredded (about 4¼ cups)
- 1 teaspoon grated fresh ginger
- 2½ cups sugar
- ½ cup water
- ½ cup chopped tamari almonds
- 1 thin-skinned orange
- 1 lemon
Instructions
-
Combine the carrots, ginger, sugar, and water in a large Dutch oven. In a food processor, grind the nuts and add them to the pot. Wash the orange and lemon and cut them into quarters. Chop them-seeds, skins, and all-in the food processor, and then stir them into the pot as well.
-
Put the pot over medium heat, cover, and let it come to a boil. Stir, turn the heat to medium-low, cover again, and let simmer for 40 minutes, stirring occasionally; allowing the carrots to get tender.
-
Spoon the jam into clean jars and refrigerate for up to 3 months. Or spoon into sterilized canning jars, packing very tightly to eliminate the air bubbles inside (you can also stick a chopstick or long skewer into the jar to pop the bubbles before canning). Process for 15 minutes. This will keep for up to 1 year on the shelf.
Read NextDonatella’s Angry Chicken
2011 Karen Solomon
