Sweet carrots and spicy cardamom jam recipe

1. 1

   Thoroughly wash the jars and the lids with hot water and soap.

2. 2

   Don't wipe the inside, let everything air dry.

3. 3

   Put the grated carrots into a heavy bottomed pan along with the kilo of jam sugar and stir.

4. 4

   Add the lime and orange juice, along with their zests.

5. 5

   Mix all ingredients in the pot in 1 litre of water and bring to the boil on the hob.

6. 6

   When boiling, add the green cardamoms in a tea-ball (you could also empty a teabag and tie your spices up inside the netting, or use a muslin bag).

7. 7

   Let the jam boil for an hour or so, stirring occasionally.

8. 8

   To check if the jam is done, pour a tablespoon of boiling jam onto a cold plate, then tilt the plate.

9. 9

   The jam should run smoothly just like honey.

10. 10

    If it's too runny, you should put it back on the heat.

11. 11

    Optional step: when the jam is done, add one (or two) tablespoons of rosewater.

12. 12

    Check the edges and lids of the jars.

13. 13

    They must be clean.

14. 14

    Fill the jars up with the hot jam, taking care not to spill the jam, as it will be extremely hot.

15. 15

    Close the jars and immediately turn them upside-down.

16. 16

    When the jars are cool, store them in a cool, dry place and use within one year.

* Per serving · 4 servings · Values may vary.

No additional tips available.