Carrot Jam To Imitate Apricot Preserve
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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this carrot jam this week, intrigued by the idea of mimicking apricot preserve. I found the process delightfully old-fashioned, from simmering the carrots to beating them through a sieve—it was like stepping back into my early days as a chef. The surprising element for me was the lemon rind and juice; it added a bright, zesty note that cut through the natural sweetness of the carrots and sugar, making the final preserve remarkably refreshing. This jam would be perfect for the weeknight cook looking to add a touch of elegance to their meals. Spread it on toast for breakfast, or use it as a glaze for roasted meats at dinner. The brandy, while optional, does add a depth of flavor and longevity to the preserve. I stored mine in a cool, dry place, and it's been holding up beautifully. Next time, I might experiment with different nuts or a splash of orange juice for a modern twist.
