Spicy carrot jam for the winter. Carrot jam

I wonder if you have heard anything about carrot jam? Carrots are undoubtedly a very healthy and common root vegetable in our food. Many first and second, cold and hot dishes are prepared with carrots, as well as salads, pickled vegetable preparations for the winter.

Carrots in the foreground

Carrots are included various dishes, but, as a rule, in most variants this ingredient, as they say, plays a secondary role.

It turns out that you can also make some desserts from carrots, for example... jam!

It would seem that a normal person would never think of making carrot jam for the winter, because root vegetables are perfectly prepared and kept fresh.

However, if you know a little about desserts and their preparation, you will immediately appreciate the unusual and interesting nature of this approach.

Carrot jam, and if also with the addition of other fruits, is generally great, can be served as a Sunday treat for morning tea or use for preparing complex confectionery products.

Basic recipe for carrot jam

Let me tell you how to make carrot jam (you can do this in different ways). As you know there are different varieties carrots, varieties with natural sweetness are most suitable for jam, although variations are possible.

Ingredients:
carrots – 1 kg;
granulated sugar – 1 kg;
citric acid – 2-3 g;
dry ground spices(vanilla, cardamom, saffron, ginger) – optional.

How to cook

Wash fresh carrots thoroughly cold water and clean it (it’s convenient to do this special knife for cleaning vegetables).
Nicely and finely chop the carrots in the desired way (in circles, semi-circles, cubes, strips, you can even grate them on a special grater for preparing vegetables in Korean).
Place the carrots in a saucepan and add sugar. Leave for 8-12 hours so that the carrots release their juice, you can stir 1-3 times during the process. When a sufficient amount of juice has been released, add 30-60 ml of water to the container, stir, bring to a boil over low heat (remove the foam) and boil for 5-10 minutes.
Cool until room temperature and repeat the cycle 1-3 more times. Before the last boil, add citric acid, dissolved in 1 tbsp. spoon of water, as well as spices.

We determine the readiness of the jam as follows: if a drop applied to the nail thumb, does not spread or drip down when turned over, and the carrots have become transparent and darkened a little, which means the jam is ready.

You can store jam in small glass jars under plastic lids(well, or in twisting tin lids containers).

Carrot and apple jam is prepared in approximately the same way. Apples in this case are most suitable - sweet and sour. Peeled and chopped carrots as you like and slices of apples with peel (preferably beautiful ones) are covered with sugar.

Carrot jam with lemon and/or orange

More exquisite options jam – from carrots with lemon and/or orange.

Ingredients:
carrots – 1 kg;
lemon – 1 pc.;
orange -1-2 pcs.;
granulated sugar – 1-1.3 kg;
spices (see above).

The sacrament itself:

Cut the peeled carrots using your preferred method.
Use a vegetable knife to zest the lemon, being careful not to touch the bitter white layer. Let's squeeze out the juice.
Let's peel the orange. Cut off the white part from the crusts, chop the rest, this will go into jam. Squeeze out the juice and mix with lemon.
Prepare syrup based on orange- lemon juice with added water and all sugar.
Pour the chopped carrots, lemon zest and pieces of orange peel into a clean container with sugar syrup.
Stir and cook the jam until tender over low heat in several batches with cycles (boiling-boiling-cooling).

And yes. Rumor has it that the recipe is from Ireland.

I'm on toast with a nice layer like this cream cheese I smear it on top, and with a slide... Eh!

Carrot jam

1 kg peeled carrots, 1 kg sugar, 300 ml water, 1/3 tsp. citric acid.

Wash the carrots, peel and cut into pieces. Boil the chopped carrots in a small amount of water until softened and pass through a meat grinder. In cooked sugar syrup Add carrot mixture in portions and cook until tender. Add citric acid before finishing cooking. Pour into jars while hot.

From the book Jam, jam, marmalade author Melnikov Ilya

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From the book How to prepare confectionery and other flour products, sweet dishes, jam, juices and winter supplies at home author Danilenko Mikhail Pavlovich

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From the book Home Canning. Salting. Smoking. Complete encyclopedia author Babkova Olga Viktorovna

From the book The Complete Encyclopedia home canning. Live vitamins in winter author Krylova Elena Alekseevna

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From the book Original recipes jam from onions, zucchini, watermelons and flower petals author Lagutina Tatyana Vladimirovna

From the book Preserves, jams, jellies, marmalades, marmalades, compotes, confiture author Kashin Sergey Pavlovich

Carrot jam Ingredients Carrots – 1 kg Sugar – 800 g Water – 300 g Citric acid – 3 g Method of preparation Cut the carrots in small pieces and cook until soft in a small amount of water, and then mince. Boil syrup from water and sugar, give

From the book Great encyclopedia canning author Semikova Nadezhda Aleksandrovna

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From the book Cookbook-calendar of Orthodox fasts. Calendar, history, recipes, menu author Zhalpanova Liniza Zhuvanovna

Carrot jam Ingredients: 1 kg of carrots, 800 g of sugar, 300 ml of water, 3 g of citric acid. Method of preparation Cut the carrots into small pieces and cook until soft in a small amount of water, and then pass through a meat grinder. Boil syrup from water and sugar, give

From the book Desserts. Original recipes from professionals author Team of authors

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From the book Lenten cuisine. 600 delicious recipes author Shabelskaya Lidiya Olegovna

Apricot jam 2 Remove seeds from ripe softened fruits. Pass the fruits through a meat grinder or chop in a mixer. Mix the puree thoroughly with sugar and cook until tender over high heat with constant stirring (about 15 minutes). Pack hot and

From the book of 100 recipes for love dishes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Quince jam Wash the quince, peel it, cut out the seed nests along with the rocky layer and cut into small slices. Boil in boiling water for 20-30 minutes, taking 1.5-2.5 cups of water per 2 kg of cloves. Mash with a wooden spoon, add sugar, stir while heating and

From the author's book

Orange jam 2 Pour the washed oranges with water, which is changed twice a day. After three days, put the oranges in a saucepan, add a liter of water and cook under the lid for about 1.5 hours so that the peel is easily pierced. Remove the oranges and cut them after partial cooling.

From the author's book

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From the author's book

Tangerine carrot jam 500 g of sweet bright carrots, 500 g of lemons, 1 kg of sugar, a bag of vanilla sugar Peel the carrots, wash the lemons hot water. Cut the carrots and lemons into pieces and pass through a meat grinder. Add sugar, mix and leave for 1 hour.

From the author's book

Jam for women Ingredients: 300 g mountain honey, 100 g ginger root. Cut the root into thin slices and rinse several times with water. Place in a saucepan, add water and cook for 10 minutes. Drain the broth (it can be used for ginger tea), add new water and boil for another 10

If you think that the most delicious jams, jam and confitures are made from berries and fruits, then you are mistaken. Try cooking something from carrots. Yes, the same jam. An explosion of taste will be guaranteed!

Let me tell you that I have never tasted such deliciousness. Fragrant, juicy bright delicacy It will cheer you up on a cloudy day and will definitely give you strength if this day has been difficult for you. Don't believe me? And you will cook at least one jar. By the way, it is great for baking pies, open pies, or you can wrap it in a pancake or just serve it with pancakes.

What you need (for a small jar):

Fresh carrots - 500-550 g;

Small lemon;

Large orange;

Half a kilo of sugar;

Cloves - 4 pcs.;

Cinnamon - 1 stick;

Ground nutmeg- half a teaspoon;

Water - 0.5 liters.

Also prepare a grater for removing zest from fruits, a citrus juicer and some boiling water.

What to do:

So, all components are prepared. I want to say that making carrot-orange jam is not difficult, but it takes two days, and therefore we will need half a liter of water and nutmeg on the second day. In the meantime, peel the carrots and grate them on a grater with small holes, even the smallest ones. Rearrange vegetable mass into the container in which you will then cook the jam.

Place lemon and orange in deep plates and pour boiling water over them. Or put the citrus fruits in a colander, pour boiling water over them, but then wipe them with a paper napkin.

Using a simple citrus juicer, extract the juice from the fruit.

Using a grater, remove the zest from all empty cups.

Add cloves and cinnamon, orange and lemon zest to the carrots, add sugar.

Pour in citrus juice, mix well, cover with a lid and leave until morning.

The next day, remove the spices (cinnamon and cloves), add nutmeg and pour in half a liter of water.

Mix thoroughly again and place the mixture on the stove.

To make carrot jam, do not turn on strong fire. Immediately adjust the heat to medium and cook for 45 minutes, stirring frequently. The carrot mass will decrease by about half.

That's basically all the preparation. After the jam has cooled, you can transfer it to a jar and refrigerate. And, of course, be sure to leave a little for sampling. And there is something to try, I assure you! smile

It is difficult to find a person who would not like to eat jam in winter. Contrary to popular belief, this sweet delicacy is prepared not only from fruits and berries, but also from vegetables. To prove this, we present to your attention carrot jam with lemon. Exquisite dessert rich bright orange color is not only beautiful, but also very useful. It has been proven that boiled carrots in many ways even healthier than raw. Of course, during the cooking process most of the ascorbic acid is destroyed, but the amount of beta-carotene is retained in in full, and also contains phytoncides, antioxidants, essential oils and vitamins B, K, PP.

carrots with lemon

An unusual vegetable jam according to this recipe is prepared from small carrots, the length of which is no more than 7 cm. Also for cooking you will need sugar (at the rate of 250 g per 0.4 kg of carrots), water (150 ml) and several slices of lemon.

First, in a separate pan, you need to boil the carrots for 30 minutes, after peeling them. Place the finished vegetable in a colander and let the water drain completely. Meanwhile, prepare sugar syrup. To do this, combine water and sugar in a saucepan and place on the stove until it is completely dissolved. Then add the carrots to the syrup and cook the jam for another 30 minutes until it reaches a thick consistency. 5 minutes before the end of cooking, add lemon slices.

Sweet carrots are served as a dessert with tea, added to baked goods and used to decorate dishes. This sweet treat can be given instead of sweets to babies when they reach one year of age.

with lemon and orange

There is nothing complicated in making this jam. Carrots (1 kg) must be cut into slices or strips and covered with sugar in the same amount. Remove the zest from oranges (2 pcs.) and lemons with a knife and cut into strips. Next, extract the juice, and disassemble the orange into slices and peel off the film. Add orange slices, lemon juice and zest to a saucepan with carrots and sugar. Mix.

Carrot jam with orange and lemon is cooked over low heat in several stages. Each subsequent time you need to start cooking it when it has completely cooled down. When the jam becomes thick enough, you can put it in jars.

Making carrot jam with lemon and ginger

Using this recipe you can prepare very tasty and beautiful glazed carrots with orange juice, brown sugar and ginger. You can use small whole fruits to make jam or cut them into arbitrary pieces, circles, straws, etc. The result will be equally impeccable - sweet carrots, covered with a very tasty glossy glaze. The jam can be placed directly on sandwiches with butter (so that vitamin A is absorbed) or used to decorate cakes and pastries.

To make jam you will need medium-sized carrots (0.5 kg), butter And brown sugar(2 tablespoons each), 1/3 cup orange and a teaspoon of lemon juice, a teaspoon of grated and dry ginger. Carrots are placed in a saucepan with non-stick coating, then add all the ingredients except lemon juice. Then the jam will be cooked for 20 minutes over low heat. At the very end of cooking, add lemon juice.

The unusual jam is placed in sterilized jars, cooled and placed in the refrigerator. These carrots can be stored for up to 6 months.

Delicious carrot jam with lemon for the winter

The jam prepared according to this recipe would be more correctly called carrot confiture. It turns out very thick, with transparent candied carrots and a piquant lemon flavor. It can be simply spread on bread or used in baking. The sweet natural taste of carrots goes very well and harmoniously with lemon.

To make carrot jam with lemon, you will need only three ingredients: carrots (600 g), lemon (2 pcs.) and sugar (500 g). At the first stage of cooking the confiture, the carrots are washed and peeled. After this, it must be cut into circles no more than 5 mm thick. Then carrots are placed in a thick-bottomed pan, and sugar and lemon sliced with peel are poured on top. There is no need to add additional water. At the second stage, the jam is directly cooked over low heat. During cooking, it must be stirred periodically to avoid burning. The mixture will cook for 20 minutes, after which it can be put into jars and rolled up with lids.

How to make jam with carrots in a slow cooker

Delicious vegetable jam can be prepared in a slow cooker. To do this, carrots (1 kg) are cut in advance in random order, covered with sugar (0.5 kg) and left on the table for 2 hours to release the juice. After the specified time, transfer the ingredients into the multicooker bowl, add a little water and zested lemons (2 pcs.).

Carrot jam with lemon is prepared in a slow cooker with the lid open for 40 minutes, with the “Stew” mode set. During the cooking process, you need to stir it and add water as needed. After the beep, you need to try the jam, and if the carrots are too hard, simmer them for another 40 minutes.

Carrot jam

Portugal is considered the birthplace of this jam, because it was in this country that it was first prepared in 2001. Interestingly, it is considered fruity. This is explained by the fact that in Europe jam can be made from fruit. Yes, thanks tasty treat, European carrots have evolved from a vegetable to a fruit.

Unusual jam is prepared in the following sequence:

Carrots (0.5 kg) are washed, peeled and grated on a fine grater (chopped in a blender).
The zest is removed from an orange (½ piece) and a lemon and the juice is squeezed out.
A “knot” with spices (cinnamon stick and cloves) is formed from gauze.
In one pan, combine grated carrots, sugar (400 g), juice and zest of lemon and orange, as well as spices tied in gauze. Everything is mixed well and left overnight. This is necessary so that the carrots release as much juice as possible and absorb the aroma of spices.
In the morning, gauze with spices is removed from the pan, grated nutmeg is added, and the jam is sent to simmer on the stove over low heat for 40 minutes with occasional stirring.
Ready jam is laid out in jars. It can be stored in the refrigerator for a year.

Carrots are considered an excellent source of many useful vitamins and minerals. Therefore, this vegetable is often included in salads, soups and main courses. And some housewives even prepare carrot jam for the winter. You will learn how to do this in today's article.

Option with lemon

It should be noted that the delicacy prepared according to this recipe, has a pleasant bitter taste. It turns out very thick and beautiful. Over time, the consistency of this sweet delicacy becomes similar to natural honey. Before starting the process, make sure that everything is present in your kitchen necessary ingredients. You should have at hand:

A kilogram of carrots and lemons.
Vanillin.
Two kilograms of granulated sugar.

To make the carrot jam, the recipe for which is discussed in today’s article, tasty and aromatic, it is advisable to take thin-skinned lemons. Otherwise, the delicacy will be very bitter.

Sequence of actions

It is impossible not to mention that from the above amount of ingredients two and a half liters of sweet treat are obtained. First of all, you need to deal with the lemons. They are washed thoroughly in running water and boiled for five minutes.

After this you need to prepare the carrots. It is peeled and washed thoroughly. The vegetable prepared in this way is passed through an electric meat grinder. Boiled lemons are cut into arbitrary pieces, removing the seeds along the way. Then they are also passed through a meat grinder.

The resulting lemon-carrot mass is placed in a deep bowl and covered with sugar. Mix everything thoroughly, put it on the stove and cook over medium heat for forty minutes. At the end, vanillin is added, the resulting delicacy is placed in pre-sterilized jars and rolled up. The finished carrot jam, twisted through a meat grinder, is sent for further storage.

Option with apples

The delicacy prepared according to this recipe turns out incredibly tasty. It has a beautiful soft orange hue. Before you start cooking, you need to audit your own pantry and purchase all the missing components. You will need:

A couple of kilograms of carrots.
Three kilos of apples and sugar.
A kilogram of lemons.

To prevent the future carrot jam, the recipe for which is presented in this article, from burning during the cooking process, it is advisable to use a cast iron casserole.

Description of technology

Pre-washed, peeled and chopped apples are placed in a cooking container. The crushed stuff is also sent there. coarse grater carrot. Sprinkle everything with sugar, mix well and set aside for one hour.

At this time, you can work on lemons. They are washed under running water, peeled and cut into cubes. Sixty minutes later, they are sent into a cauldron with a sweet apple-carrot mass. Mix everything thoroughly, put it on the stove, bring to a boil and cook over low heat for an hour. The finished carrot and apple jam is placed in sterile jars, rolled up and sent for further storage.

Option with berry juice

This recipe is simple. Therefore, even an inexperienced housewife who has never dealt with conservation before can easily master it. It's delicious and fragrant jam made from carrots for the winter can be stored for a long time at room temperature. Before starting the process, be sure to check that you have all the necessary ingredients in your kitchen. Your kitchen should have:

A kilogram of carrots.
Half a kilo of regular sugar.
Three teaspoons of citric acid.
300 grams of cane sugar.
300 milliliters of water and any berry juice.

So that you get a fragrant and healthy jam For carrots, the recipe for which you will learn right now, it is advisable to purchase two types of sugar. As for berry juice, any one you have in your kitchen will be suitable for these purposes. But most often they use strawberry, blackberry or raspberry.

Algorithm of actions

Before you make carrot jam, you need to prepare the main ingredient. The vegetable is washed, peeled and cut into thin strips.

In one bowl mix filtered water and berry juice. Shredded carrots are also sent there. After this, place the bowl on the stove, bring to a boil and cook over medium heat, remembering to stir occasionally. After the carrots become soft, add citric acid and sugar to the pan. Mix everything thoroughly and cook over low heat for about twenty minutes.

The readiness of the syrup can be judged by whether the drops, laid out on a flat surface, hold their shape. If they do not spread, then the container can be removed from the stove, and it’s time to transfer its contents into a clean, sterile container.

Option with spices and citric acid

As in all previous cases, before starting the process you should check the presence of all necessary products. This time you will need:

A kilo of carrots.
Three grams of citric acid.
A kilo of granulated sugar.
Ground dry spices.

The seasonings used will be ginger, saffron, cardamom and vanilla. To prepare carrot jam, the recipe for which will be discussed later, you need to prepare the main component. Orange vegetable Wash thoroughly in running water, peel and cut into small strips. After this, it is placed in an enamel bowl, covered with sugar and left for eight hours. During this time, the carrots will have time to release juice.

After eight hours, add about 60 milliliters of water to the container, put it on the stove, bring to a boil and cook for five minutes. After this, set the pan aside and cool to room temperature. It is advisable to repeat this cycle two or three more times. Before the last boiling, spices and citric acid diluted in one tablespoon of water are added to the almost finished delicacy. This jam is stored in glass jars closed with plastic or tin lids.