Carrot jam and chutney are popular in Britain, with the former being a sweet spread that pairs well with a variety of foods. Basic carrot jam can be made at home and doesn’t require processing, while carrot chutney is spicier and goes well with Indian cuisine. Both can be made with simple ingredients and stored in jars for several weeks. Processing in a hot water bath will make the preserves last longer.
Carrot jam is a type of jam made from carrots. While the thought of a sweet carrot spread might seem strange, carrot jam actually pairs with a wide range of foods, thanks to the natural sweetness of carrots. The food is especially popular in Britain, as is carrot chutney, a spicier, more piquant version. Some grocery stores carry carrot jam and it can also be made at home. Unlike many other preserves, carrot jam doesn’t require processing in a hot water bath, although it will keep longer if so treated.
Basic Carrot Jam takes advantage of the natural sweetness of carrots, making them even sweeter by adding sugar and balancing the sweetness with citrus juice, which also acts as a preservative. It is very suitable on toast and many desserts and can also be served as a side dish or garnish with things like grilled and roasted meats. The sweetness of carrot jam complements savory foods very well.
Carrot chutney uses fewer sweeteners and adds spices such as garlic, ginger, chillies, mustard seeds, coriander or cumin, with vinegar as a preservative. It has a spicier flavor and goes well with Indian cuisine. British chutneys tend to use sweeter spices like cinnamon and nutmeg, with additions like raisins, while Indian chutneys go more in the savory direction.
To make a simple carrot jam, grate four cuts of carrots and cook them over medium heat with the lemon, lime and orange juice and zest. Add two to three cups of sugar, depending on personal taste, along with a half teaspoon of salt. Cook until the carrots are suspended in a thick syrup, which will take about half an hour. Take it off the stove and put it in jars for storage, or simply put the carrot jam in a large container and refrigerate it. Food will last for several weeks in the refrigerator. For a smoother spread, puree the carrot jam after cooking.
If you want a longer-lasting preservation and one that will stay out of the refrigerator, assemble sparkling clean preserving jars and press the carrot jam into them, leaving about half an inch (a little over a centimeter) of space at the top. Place a preheated lid on each jar and screw on the preserving ring until snug. Submerge the jars in boiling water for about 10 minutes, ideally in a canning container so that the water can circulate around them. Cover the jars as they are processed, then remove and allow to cool. The lids should curve inward, indicating the jars are sealed. If not, reprocess your carrot jam and never eat preserves of any kind from a jar with a protruding lid, which indicates a bad seal.
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