Carrot jam came to us from Portugal. In spite of the fact that in Europe sale of the jams made not from fruit is forbidden, the European Union bypassed this law, having entered carrots in the list of fruit. There are those who claim that carrot jam was cooked by our ancestors in the nineteenth century, however it doesn't have official confirmations.
In cookery there aren't enough recipes which offer option of clean carrot jam. Usually add a lemon or orange to it to give to refinement to taste. Jam is very light in preparation as it doesn't need to be cooked long. Also integral plus is the possibility of preparation of carrot delicacy at all seasons of the year.
For preparation of carrot jam it will be required:
- Carrots fresh - 500 grams.
- Granulated sugar - 200 grams.
- Citric acid - 3 grams.
At first it is necessary to prepare carrots: wash up, clean and remove vershoks. Now it is possible to grate it, to mix with sugar and to add citric acid. Spread all this weight in a deep pan and wait until carrots give juice.
Put a pan with a carrot weight on small fire. Why at once on small? Because carrots not such juicy as, for example, berries, and it isn't necessary to bring it to the boil; otherwise your carrots will just be roasted. Holding a pan with a carrot weight on small fire, it it is necessary to stir slowly constantly until it doesn't thicken.
When jam is ready, at once pour its hot in sterile jars, completely cool and remove to the cool dark place before the use. Carrot jam will become excellent addition to pancakes, toasts and dishes from cottage cheese. Also, it can be used as a layer for cake layers. Enjoy your meal!