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Carrot Almond Jam

This image courtesy of Joseph DeLeo

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

Easy

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

  1. 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.

  2. 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.

  3. 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.

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