I first tried this jam while working in the Sahara desert during Ramadan, this is one of the condiments the locals put on their pan-cake and breads. When I first tried this unusual vibrant orange spread I thought it was a peach or apricot preserve but to my surprise the jam was made from carrots. I've made many batches of this spread and have discovered the flavour improves with time.
1kg Carrots
2 Un-waxed Lemons
1.2kg white sugar
Method:
Wash and peel the carrots and place in a large pot with cold water, place the pot on a high heat and bring to the boil. Cook the carrots till just tender, drain and run carrots under cold water till you can hold the carrots in your hand.
Finally grate the carrots and place a heavy based pot with sugar, place lemons in a food processor and pulse till the lemon is a mushy paste and add to the pot. Put the pot on a medium high heat and bring to a simmer stirring occasionally. If the jam starts to burn on the base turn the heat down. To test if the jam is ready place a small teaspoon on a cold saucer and leave for a few minutes then run your finger through the jam if the jam doesn’t run back together then the jam is ready.
Pour the jam into sterilized glass jars (I usually use 4 250ml glass jars) leave the jam to cool slightly before screwing on the lids. Do not clean the sides of jars till the jam has cooled completely as the glass jars will shatter. The flavor of this jam will improve with age I recommend leaving it for at least 6 weeks before serving.
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