Carrot jam with lemon
6 servings
30 minutes
Carrot jam with lemon is an amazing dessert that combines the sweetness of caramelized carrots with the refreshing tartness of lemon. This recipe has roots in Russian cuisine, where vegetables often turned into exquisite sweets. After cooking, the carrot becomes soft and absorbs a thick syrup, while lemon peels add a subtle bitter note, making the flavor multifaceted. This jam is perfect for tea time and can be served with golden pancakes or delicate pastries. It not only delights the taste but also retains the benefits of carrots and lemons, enriching the body with vitamins. The jam turns out transparent, sunny, and fragrant like a piece of summer warmth on cold days.
1
Wash the carrot, boil it, peel it, cut it nicely, and sprinkle with sugar.
- Carrot: 1 kg
- Sugar: 1 kg
2
Take a lemon, peel it with a sharp knife, blanch it in boiling water (drain the water). Cut the blanched peel and boil it in sugar water for 1 hour (until soft).
- Lemon: 1 piece
3
Place the lemon flesh, sliced into thin rounds, into the prepared carrots, and add the boiled lemon peels. Cook everything until the syrup thickens and the carrots become transparent.
- Lemon: 1 piece
- Carrot: 1 kg