Carrot jam

I don't know if you've ever tried the carrot jam. If you have done it, you already know its soft texture and its delicious flavor. And if you have never tried it, I encourage you to do it because, with Thermomix, it is very simple.

In less than 45 minutes we will have several cans ready to store in the pantry.

In addition, taking into account the dates in which we are, we can go thinking about the gifts or details that we are going to give to our loved ones. And this carrot jam is a simple and original proposal to consider.

Carrot jam

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A rich and simple preparation to brighten up your breakfasts.

• Mayra Fernandez Joglar

• Recipe type: jams
• Calories: 30
• Rations: 30
• Serving size: 15 g

• Preparation time: 5M
• Cooking time: 40M
• Total time: 45M

Ingredients

• 500 g of clean carrot (450 g + 50 g)
• 300 g of water
• 180 g whole sugar
• 1/2 lemon (juice and zest)

Preparation

1. Put 450 g of the carrots in the glass, scraped and cleaned, cut into large pieces. We chop them into smaller pieces by programming 2 seconds, speed 5. We lower the pieces towards the blades.

2. We pour the water and cook by programming 30 minutes, 100º, spoon speed.

3. We take the opportunity to grate the 50 g of carrot that we have reserved and that we will use in step 7.

4. After time we check that they are well cooked and soft. Otherwise we can extend the cooking for 5 more minutes.

5. We filter the contents of the glass with a fine mesh strainer. With a spoon we squeeze well so that the carrots release the water.

6. Without washing the glass, we put the carrots back in the glass and crush them for 10 seconds, speed 5. We lower the pasta towards the blades.

7. Add the sugar, the lemon and carrot zest and, finally, water with the lemon juice. We program 10 minutes, 100º, speed 1.

8. At the end of the time, we check that the jam texture is adequate. In other words, when placed on a cold plate, it does not spread and remains compact.

9. Once the point is achieved, it is ready to pack.

Do you want to know more about carrot jam?

Best of all, it is simple to prepare and can be done throughout the year although I usually do it in winter together with the Orange marmalade.

Speaking of orangeIn this case, it is made with lemon zest and juice but, I know, it is also very rich with orange.

When making this recipe you will see that the first thing we have to do is cook the carrots. Personally, in this case, I prefer the texture of the jam over the jam because it is softer and it spreads best on toast.

When you filter the cooked carrots do not forget to do it over a bowl since the cooking water can be used to make other recipes like creams and purees. It would be a shame not to take advantage of this juice with its beautiful color.

With these amounts, almost 500 g of jam come out that you can pack in glass jars. In this article you have all the steps you must do so that your preserves are perfect.

More information - Orange marmalade / How to pasteurize and vacuum preserve

Adapt this recipe to your Thermomix model