I consider this jam recipe a gift from a special friend...Karon in Scotland whipped this up with the last of the carrots from her garden...she's been making carrots into jam for years, and my interest was piqued when I read her post. Carrots and oranges go together like bacon and eggs, tea and toast, hot chocolate and marshmallows...they are great by themselves but together they are better. I always cook carrots in orange juice, or served roasted carrots with a glaze of orange marmalade - surely you do that, too? But carrot jam was a new one for me...and it has changed my life! I have now made TWO batches of this jam...because each batch only makes about 4 cups, which is not nearly enough!
When Karon posted about this jam, she said it was great, said it was her new favorite, but she wasn't shouting it from the rooftops...and she should have! This is the best thing to come out of Scotland since golf! So Karon, forgive me, but I must SHOUT about this jam!!! Every jam, jelly and marmalade lover around the globe needs to know about this! (I'm talking to YOU, Paddington Bear! You and your orange marmalade...bah! This is SO much better than that!)
Carrots cooked in the juice of two oranges, with their zest, a bit a lemon juice and sugar...and get this...NO pectin! It's sweet without being overly sweet, a bit tangy and the pistachios add a nice little crunch that fits in so well with the ever-so-slight crunch from the carrots...I'm telling you, this is dang good! Perfect for this time of year, with it's fresh taste and bright color...but I'm thinking this would be a great addition at Easter...to appease Peter Rabbit and all of the other cottontails! Plus, it makes a great gift!
Carrot, Orange and Pistachio Jam - From Karon Grieve, One of Scotland's Finest
6 to 7 large carrots
2 large oranges
2 cups plus two tablespoons sugar
1 large lemon
1/2 cup pistachio nuts
Peel and cut the carrots into 1/2-inch slices. Put the carrots into a medium saucepan. Zest the oranges and squeeze out the juice into the pan. Cook the carrots in the orange juice and zest, covered with a lid, until they are completely tender, about 10 to 15 minutes. After cooking, put the carrots in a food processor (or blender) and process until smooth. Zest the lemon and juice it, add it to the food processor, with the sugar. Process until smooth. Return to the carrot mixture to the pan, over medium heat, bring to a boil and stir to dissolve the sugar. Stir in the pistachios. Cook, stirring frequently, until jam is set, about 15 minutes. Check the set point by putting a chilled saucer into the freezer for 5 to 10 minutes. Put a spoonful of the hot jam onto the plate and put into the refrigerator for 5 minutes. Remove from fridge and push the edges of the jam with your finger. It is set when it is wrinkly and crinkly and holds it's shape. If the jam is not set, continuing cooking, checking for the set point every 5 minutes. Ladle jam into hot, sterilized jars and seal. Makes about 4 cups. Keep in refrigerator for up to three weeks. Serve on everything from toast to scones to pancakes or with pork or chicken...this really is great with SO many things!
Karon was recently featured in Mingle Magazine...she wrote about The Cookie Shine, which is what the Scot's call a tea party...you need to run right over to Karon's blog and have a peek at the fabulous magazine layout...click here! Congratulations Karon!! And thanks for sharing the jam recipe, I love it and YOU, too!