Basic Carrot Jam

 

Ingredients

· 1 pound carrots

· 2 cups water, or more as needed

· 1 cup orange juice

· 2 1/2 to 3 cups granulated sugar

· Grated zest of 2 lemons

· 4 to 6 tablespoons fresh lemon juice

 

Yield: 4 half-pint jars

 

Steps

1) Pell, trim, and grate the carrots, using a food processor. You will have about 4 cups.

2) In a large preserving pot, gently combine the carrots, water, and orange juice. Bring to a boil over medium-high heat, then decrease the heat to low and simmer for 10 minutes. Turn off the heat and let sit, uncovered, for 1 hour for the carrots to soften and drink up some of the liquid.

3) Place a baking sheet on the counter near your stove. Heat a kettle of water. Set a stockpot on the stove and fill it with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium-high heat. Sterilize the jars in the water bath.

4) Add 2 1/2 cups of the sugar, the zest, and 4 tablespoons of the lemon juice to the carrots. Return to a boil over medium-high heat, then decrease the heat to low and simmer until the jam has thickened and the carrots are tender and have taken on a glassy appearance. The juices will be quite syrupy. Taste and add more lemon juice for brightness if you think it needs it, some or all of the remaining 1/2 cup of sugar to adjust the sweetness, and up to 1/2 cup more water if you think it is too dry. Cook for a few minutes to incorporate the sugar and water. Do a plate test. It should mound on the plate and be syrupy, not dry. Remove the pot from the heat. 

5) Bring the water bath back to  a boil. If the jars have cooled, warm them in the water bath or in a 200°F oven. Simmer the lids in a saucepan of hot water. Place the jars on the baking sheet.

6) Ladle the jam into the jars, leaving 1/4-inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.

7) Using a jar lifter, gently lower the jars into the pot. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 15 minutes. Turn off the heat and leave the jars in the water for 1 to 2 minutes.

8) Using the jar lifter, transfer the jars from the pot to the baking sheet and let sit for at least 6 hours, until cool enough to handle. Check to be sure they have sealed. Label and store the sealed jam for 6 months to 2 years. Once open, store in the refrigerator for up to 2 weeks.

 

From: Jam Session: A Fruit-Preserving Handbook

By: Joyce Goldstein