Carrot Jam

by Maryam on February 1, 2012

What I like most  about the whole idea of blogging is authenticity. The personal touch in every single detail was one of my goals that brought this blog to life. It keeps me busy discovering new ways and techniques to deliver my personality through what I do. Fancy stuff is not as important as originality is.

This doesn’t mean that I always succeed in my experiences regarding food, photography and blogging as a whole .. I do face many difficulties, fail in many cooking trials and get the worst pictures you can ever imagine in several occasions. I was also used to seek help every now and then especially while preparing for a new recipe, in order to save more time and come up with more successful dishes.

However, later I understood that at the end of the day failure or success doesn’t matter at all .. what really matters is the experience itself .. and how to convey it to others ..

Therefore, I’ve decided to change my attitude toward this blog .. For instant, I hate it when it comes to chopping and especially onions .. I suffer, literally .. tears fill my eyes till I see nothing. However, since I wanted to do all the preparation and cooking steps all by myself, I’ve decided to buy a food processor that helps me avoid the hassle. I usually cook small amount of food, therefore, I’ve decided to chop all the onions I bought. With the help of the food processor. Then I packed the chopped onions in small plastic bags and store them in the freezer. What was really interesting is to discover that, freezing the peeled onions helps in reducing its strong aroma. On the other hand, chopping became much easier and more quick. However, it is important to chop the onions once you get them out of the freezer.

Carrot Jam

what you need to prepare?

1 kg fresh carrots

1 kg white sugar

3 medium sized mandarin

1 big lemon, juiced

 Recipe instructions

It is recommended to use reserving jars that are made of glass. As a preparation, sterilize and dry the jars then set aside.

  1. Wash carrots thoroughly, peel the outer skin and grate them using a food processor for faster performance.
  2. In big cooking pot, place the grated carrots then pour water till it covers all the carrots completely.
  3. Place the cooking pot on a medium heat, and let the carrots boil for a while till all the carrots becomes tender and soft.
  4. When the carrots are done, drain and place them in a blender and set aside. Meanwhile, wash the mandarins thoroughly and peel the outer skin.
  5. Blend the juice of the mandarin with the boiled carrots for one minute or until all the ingredients are mixed together. Add sugar and lemon juice to the mixture and blend for another minute or till well mix, set aside.
  6. Boil the mandarin skins for 5 minutes or till tenderness.
  7. Drain the skins, then add them to the blended mixture and blend again for another minute.
  8. Place the carrot mixture in a large cooking pot, cook over low heat. Stir frequently with wooden spoon for half an hour or till the jam is done.
  9. Testing the carrot jam; take one table spoon of the mixture and place it on flat plate. If the jam didn’t melt and hold its shape then the jam is done.
  10. Place the jam in the prepared jars and let it cool down for an hour or so.

Enjoy with love,

Maryam