Jam with yellow carrots
Easy and quick jam but very tasty for breakfast but also for tarts and pasta
Equipment
- 1 saucepan
- 1 beaver
- 1 spoon
- Jars
Ingredients
- suckers
- Sugar
- Water
- vanilla
- lemon juice
Instructions
- 1. Remove the seeds from the carrots, cut the flesh into slices.2. Place them in a pot and add 1 cup of water.3. Place the pot on the heat and boil until the carrots soften.4. Puree the carrots and count how many cups of pulp there are.5. Add 1 cup less of the sugar pulp and mix.6. Bring the jam to a boil over low heat and stir carefully so that it doesn't stick to the bottom of the pot.7. Boil for about 35 minutes. 8. Add the lemon juice and vanilla and turn off the heat.9. Fill our sterile jars.
Notes
- To make sure that the jam is ready, test it with the chilled saucer. Put a coffee saucer in the freezer and when you think the jam is ready, pour a teaspoon of jam into the frozen saucer. Draw a line with your finger and if the two sides don't come together, it's done.
- You can put the jam in a baking pan instead of the pot and put it in the oven. It doesn't splatter and it doesn't catch on the bottom.
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