Carrot Jam is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic jam made from carrots, bitter almonds and lemons that's meant to replicate the flavour or apricot preserve. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot Jam.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe uses carrots to produce a jam that imitates the flavour and characters of apricot preserve.
Original Recipe
1525. INGREDIENTS — Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy.
Mode.–Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve. Weigh the pulp, and to every lb. allow the above ingredients. Put the pulp into a preserving—pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time. When cold, add the lemon—rind and juice, almonds and brandy; mix these well with the jam; then put it into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep: with the brandy it will remain good for months.
Time.–About 3/4 hour to boil the carrots; 5 minutes to simmer the pulp.
Average cost, 1s. 2d. for 1 lb. of pulp, with the other ingredients in proportion.
Sufficient to fill 3 pots.
Seasonable from July to December.
Modern Redaction
Ingredients:
1kg (at least), carrots
For every 450g carrots add:
450g sugar
juice of 2 lemons, strained
freshly-grated zest of 1 lemon
6 bitter almonds, chopped
2 tbsp brandy
Method:
If possible, select young and tender carrots. Wash and scrape clean then cut into rounds, place in a saucepan with just enough water to cover then simmer until completely soft. Drain the carrots and purée by pressing through a sieve. Weight the pulp and for every 450g add the remaining ingredients, as given above.
Combine the pulp an sugar in a pan, bring to a boil and cook for 5 minutes, stirring and skimming all the time. Take off the heat and when cold stir in the lemon juice and lemon zest along with the bitter almonds and brandy.
Mix thoroughly to combine then place in sterilized jars. Secure with air-tight lids then store in a dry place. The brandy will ensure the preserve stays good for several months. Once opened store in the refrigerator.
