Yellow carrot jam
2 servings
120 minutes
Carrot jam is a culinary find where sweetness, spiciness, and a hint of citrus acidity harmoniously intertwine. This recipe likely originates from traditional Eastern cuisines where carrots are used not only in savory dishes but also in desserts. The bright hue of the carrot, enhanced by caramelization, makes the jam resemble precious amber stones, while the addition of lemon, vanilla, and star anise gives it an exquisite depth of flavor. Red currants or sea buckthorn add a touch of piquant bitterness, making the jam particularly interesting. This delicacy can be served as a standalone dessert, added to baked goods or combined with cheese snacks to create unexpected gastronomic pairings. It is not just jam; it is true culinary art that can surprise even the most discerning gourmets.
1
Peel the yellow carrot and slice it as thinly as possible. Sprinkle with sugar and mix.
- Yellow carrot: 1.5 kg
- Sugar: 0.5 kg
2
Add chopped Uzbek lemon or lime with peel in a blender or meat grinder, vanilla, and spices: a stick or pinch of cinnamon, 3 star anise.
- Lemon: 1 piece
- Vanilla: 25 g
- Cinnamon: pinch
- Anise (star anise): 3 pieces
3
To make the jam beautiful, add red rowan berries to it (they should not be collected within the city limits). It will add a bitterness and stand out beautifully among the candied fruits. Rowan can be replaced with sea buckthorn.
- Rowan: 1 glass
4
Add sugar and leave overnight. In the morning, bring the jam to a boil (better to remove star anise) and set aside for 1 hour. Continue cooking until the carrot candied fruits are caramelized: they should become transparent and the syrup should thicken.
- Muscovado sugar: 6 tablespoons
- Sugar: 0.5 kg
5
Distribute the finished jam into jars and let it rest for a week.