Carrot Almond Jam

1. 1

   Combine the carrots, ginger, sugar, and water in a large Dutch oven.

2. 2

   In a food processor, grind the nuts and add them to the pot.

3. 3

   Wash the orange and lemon and cut them into quarters.

4. 4

   Chop them-seeds, skins, and all-in the food processor, and then stir them into the pot as well.

5. 5

   Put the pot over medium heat, cover, and let it come to a boil.

6. 6

   Stir, turn the heat to medium-low, cover again, and let simmer for 40 minutes, stirring occasionally; allowing the carrots to get tender.

7. 7

   Spoon the jam into clean jars and refrigerate for up to 3 months.

8. 8

   Or spoon into sterilized canning jars, packing very tightly to eliminate the air bubbles inside (you can also stick a chopstick or long skewer into the jar to pop the bubbles before canning).

9. 9

   Process for 15 minutes.

10. 10

    This will keep for up to 1 year on the shelf.

* Per serving · 4 servings · Values may vary.

No additional tips available.