A simple recipe for making carrot jam for the winter

Carrots are used in cooking as an ingredient in a variety of dishes or as a standalone snack. However, not everyone thinks of using this vegetable in desserts or making fresh carrot jam. This masterpiece has been appreciated even by recognized gourmets, and it's not difficult to prepare.

The subtleties of making carrot jam

As with any task, making carrot jam has its own subtleties. To preserve the carrot's beautiful, rich color, scrape the skin off with a sharp knife. This peels off a thin layer. Afterward, place the carrots in a clean, dry container and cover with a damp cloth.

To preserve the vitamins during cooking, the carrots are dropped into already boiling water and then cooked with the lid on. The pot in which the carrots are cooked should be almost filled to the brim.

Preparing the main ingredient

To make this unusual carrot jam, select sweet varieties of the root vegetable. The vegetables should be juicy, without veins or hard cores, and uniform in texture. It is the core that imparts an unwanted bitterness.

Preliminary cleaning carrots are harvested on the day of collectionAt the same time, remove any green or damaged areas. The prepared vegetables are washed and quickly removed from the water to dry. Otherwise, some of the vitamin C will be lost.

A simple recipe for carrot jam for the winter

Gourmets always include healthy and delicious carrot jam in their winter preparations. This simple recipe requires:

• carrots and granulated sugar in a 1:1 ratio (in this case, take 1 kg of each);
• 300 ml of clean water;
• citric acid - to taste;
• vanillin - to taste.

Cooking technology

Wash the carrots thoroughly, peel them carefully, cut into small thin rings, and place them in a pot of boiling water. Cook until tender, then drain and let cool.

To make the sweet syrup, dissolve granulated sugar in water and simmer over low heat for about 10 minutes after it starts boiling. Pour the syrup over the carrots and simmer for another 5 minutes. Remove from heat, and let the jam steep for 7 hours with the lid on. After the required time, bring the mixture back to a boil, add 200 grams of granulated sugar, and simmer until the carrot jam thickens and becomes clear.

Just before the end of cooking, add citric acid. When the dish has cooled, add vanilla and mix thoroughly.

Carrot jam with apple

To cook this delicious treat, you will need the following ingredients:

• ripe apples - 3 parts;
• juicy sweet carrots - 2 parts;
• sugar - 3 parts;
• lemon - 1 part.

Cooking technology

Wash the apples thoroughly, cut into small wedges, and remove the cores. Coarsely grate the carrots and add them to the apples. Add granulated sugar and let them sit for about an hour. Wash the lemon and cut it into small cubes, leaving the peel on, then add it to the apples and carrots. Bring to a boil on the stovetop, and simmer for 1 hour. Place the finished carrot jam into prepared jars and seal.

Carrot jam with spices and oranges

Adding citrus to carrot jam makes the dessert healthier and significantly improves the taste. You'll need the following ingredients:

• sweet ripe carrots - 1 kg;
• medium orange - 4 pcs.;
• granulated sugar - 1 kg;
• fresh ground ginger - 2 tbsp.;
• cinnamon, cardamom and other spices - optional.

Cooking technology

Wash the carrots thoroughly, peel them, and boil them for 10 minutes in plenty of water. Then add granulated sugar and bring to a boil again. Blanch the oranges in boiling water, zest them, cut them into small pieces, and add them to the prepared syrup. Pour in the orange juice and add ginger (and any other spices you choose). Simmer over low heat for about 1 hour.

During this time, the carrot jam should become transparent, after which it is poured into a sterile container and rolled up.

Carrot and calendula jam

During the cold season, you can boost your immunity with a treat made from carrots and calendula. The miraculous properties of calendula have long been known, and it adds a special twist to classic carrot jam. You'll need the following ingredients:

• sweet carrots - 1 kg;
• calendula inflorescences - 12 pcs.;
• granulated sugar - 1 kg;
• clean water - 0.5 liters;
• medium lemons - 2 pcs.

Cooking technology

Wash, peel, and slice the carrots into small sticks or thin rings. Place them in boiling water and simmer for about 5 minutes. Wash the lemons, cut them into small pieces, mix them with the calendula flowers, and place them in a separate pan of water. Bring to a boil for 7 minutes. Then add the sugar and the boiled carrots. Mix thoroughly and simmer over low heat until thickened. Pour the finished carrot jam into the prepared container and seal.

Carrot and geranium jam

Jam made according to this recipe has a very unique flavor. You will need the following ingredients:

• young carrots of sweet varieties - 850 g;
• geranium (leaves) - 5 pcs.;
• granulated sugar - 1 kg;
• water - 0.5 liters;
• tartaric acid - 10 ml.

Cooking technology

Wash the carrots, scrape off the skin, grate them, and place them in a saucepan. Boil for 10 minutes four times, letting them cool before each use. In a separate saucepan, bring the water and granulated sugar to a boil and simmer until thickened. Then add the boiled carrots and geranium leaves to the resulting syrup. Cook all ingredients until the syrup becomes clear. Finally, pour in the tartaric acid, mix thoroughly, pour into the prepared container, and seal.

Carrot jam with lemon and orange recipe

To prepare a vitamin-rich and delicious carrot treat, you will need the following ingredients:

• sweet ripe carrots - 1 kg;
• medium lemon - 1 pc.;
• large orange - 1 pc.;
• granulated sugar - 1.3 kg;
• spices - to taste.

Cooking technology

Wash the carrots, peel them, and cut them into small pieces. Zest the lemon and squeeze out the juice. Peel the orange, cut it into small pieces, squeeze out the juice, and mix it with the lemon juice. Make a syrup from the resulting mixture of juices and sugar. Mix the carrots with the lemon zest and chopped orange peels, and pour the previously prepared syrup over them. Mix everything thoroughly, place over low heat, and simmer until thickened. Ladle the finished product into jars and seal.