Sweet carrots and spicy cardamom jam recipe
- 2 limes, juice and zest
- 1 orange, juice and zest
- 1 handful green cardamom pods
- 1 kg (2.2lbs) grated carrots
- 1 kg (2.2lbs) jam sugar
- 1 tbsp rosewater (optional)
- Thoroughly wash the jars and the lids with hot water and soap.
- Don't wipe the inside, let everything air dry.
- Put the grated carrots into a heavy bottomed pan along with the kilo of jam sugar and stir.
- Add the lime and orange juice, along with their zests.
- Mix all ingredients in the pot in 1 litre of water and bring to the boil on the hob.
- When boiling, add the green cardamoms in a tea-ball (you could also empty a teabag and tie your spices up inside the netting, or use a muslin bag).
- Let the jam boil for an hour or so, stirring occasionally.
- To check if the jam is done, pour a tablespoon of boiling jam onto a cold plate, then tilt the plate.
- The jam should run smoothly just like honey.
- If it's too runny, you should put it back on the heat.
- Optional step: when the jam is done, add one (or two) tablespoons of rosewater.
- Check the edges and lids of the jars.
- They must be clean.
- Fill the jars up with the hot jam, taking care not to spill the jam, as it will be extremely hot.
- Close the jars and immediately turn them upside-down.
- When the jars are cool, store them in a cool, dry place and use within one year.
orange, handful green cardamom pods, carrots, sugar, rosewater
Taken from www.lovefood.com/guide/recipes/42745/sweet-carrots-and-spicy-cardamom-jam-recipe (may not work)