Let’s spend carrot jam!

Jam is one of the delicious foods for breakfast and afternoon snack that is obtained by cooking fruits or vegetables with sugar. Carrot is one of the summer vegetables used in salads, soups, stews, cakes and jams. Carrot jam has a good place among Iranian tables. To make carrot jam, you can buy it ready-made or make it yourself. Follow how to prepare carrot jam, and next to it, we will tell carrot and walnut jam, carrot jam cake and the unspoken secrets of carrot jam. You will see how popular carrot jam is.

Get ready to cook carrot jam!

To get started, grab the tops of the carrots. Peel a squash, grate it and squeeze the juice. Wash the carrots and put them in a strainer to allow the excess water to drain out. Grate the carrots finely or coarsely. You can even chop carrots into circles or flowers. Put the carrots in a pot with some water and put it on a gentle heat to cook. The finer the shape and form of the carrot, the sooner it will cook. Continue cooking until the carrots are semi-firm and slightly change color.

How to cook carrot jam?

Ingredients:

1 kg of carrots
1 kg of sugar
Lemon juice 3 tbsp
Brewed saffron 2 tbsp

Add sugar to the cooked carrots. While the carrots are boiling, foam is formed with sugar on the pot. Spoon the tops to make a clear jam. Let the jam nectar thicken until it is fully cooked. To find out if the carrot jam is thick or not, just take a small spoonful of water and let it cool. After cooling, open it a little between two fingers, if it is thick in the form of a thread, otherwise continue to cook the jam. Keep doing this until you are sure of its consistency. Add brewed saffron to carrot jam to make it fragrant and colorful. In the last step of cooking, add lemon juice to prevent the jam from becoming sugary. If lemon juice is not available, you can use a small amount of lemon juice instead of lemon juice. After boiling once or twice, turn off the flame to cool. Pour the carrot jam into a dry glass jar and store in the refrigerator. Perform all the steps of cooking carrot jam with a gentle flame so that the carrot jam fits and must be open in the pot.

How to cook carrot and walnut jam?

Ingredients:

1 kg of carrots
1 kg of sugar
Lemon juice 3 tbsp
Brewed saffron 2 tbsp
Walnuts 300 g
Boil water as needed

Recipes:

To make carrot and walnut jam, pour the walnut kernels into a bowl of boiling water and wait for about 30 to 45 minutes. Then we peel the walnuts and chop them to feel under the teeth. The recipe for carrot jam is the same as the previous step, except that before adding the lemon juice, we add the chopped walnuts. Carrot and walnut jam should be consumed sooner than plain carrot jam because walnuts are greasy because they are more prone to spoilage and mold.

How to bake carrot jam cake?

Ingredients:

1/3 cup sugar
1/3 cup liquid oil
2 and a half cups of flour
Ground cardamom 1/2 teaspoon
Vanilla 2/1 teaspoon
Baking powder 1 tbsp
3 eggs
2/1 glass of water
Carrot jam nectar 1/2 cup
Carrot jam without nectar 1 cup

Recipes:

Preheat the oven to 180 degrees for 10 to 15 minutes and set aside. First, sift the flour with the baking powder 3 times and set aside. Beat the eggs with an electric mixer. Add sugar, vanilla and cardamom and continue stirring. Add the oil with the nectar of the carrot jam and water and mix well with a mixer. Slowly add the sifted flour and baking powder to the ingredients and mix with a whisk in a circular motion. In the last step, add the carrot jam without nectar and mix gently with a whisk. Pour the contents into the cake tin and place in the pre-prepared oven on the middle floor at 180 degrees for 40 minutes. Note that carrot jam, water and eggs should be taken out of the refrigerator at least half an hour before the cake is baked, otherwise the cake will not swell.

A few secrets for fragrant carrot jam:

The less we talk about the goodness of carrot jam, the less we say. In this part, we will talk about the tricks of carrot jam and the secret of its fragrant smell.

Orange peel is one of the secrets of carrot jam aroma. Peel a squash, grate it and slice it with a knife or a fork. Boil the sliced ​​orange peel several times and change the juice to remove the bitterness. Then put it in cold water and change the water several times to completely remove the bitterness of the orange peel. Before adding the sugar to the carrot jam recipe, add the orange peel. Some people use vanilla instead of orange peel to flavor carrot jam. In the previous step, add vanilla or lemon juice, add vanilla.

Using sliced ​​pistachios, ground cardamom or almonds is completely optional, which helps to make the carrot jam beautiful and even fragrant. Before adding lemon juice to carrot jam, you can add each of these in small amounts to keep the aroma for a long time.

When cooking carrot jam after adding sugar, you may have dried sugar on the edges of the dish. Do not return them to the pan as this will increase the chances of the carrot jam becoming sugary. If necessary, wipe the dried sugars with a damp cloth.

If your carrot jam is sugary one day, you can add some water to it. Place on a low flame to simmer a few times. Be careful not to add sugar at this stage.

Meta description: Jam is one of the delicious breakfast and snack foods that can be obtained by cooking fruits or vegetables with sugar. Carrots are one of those herbs used in salads, soups, stews, cakes and jams. Carrot jam has a good place among Iranian tables.