Carrot and orange jam. Carrot jam with orange and lemon

Carrot jam will seem like a real curiosity to many. But you will like this sweet and tasty delicacy no less than gooseberry jam.

Making carrot jam is simple and quick, and the result is always excellent. Therefore, if this year you had a good harvest of this vegetable, and you simply don’t know where to put most of the root vegetables, be sure to prepare them according to my recipes.

The birthplace of carrot jam is Portugal. Here, in almost every family, recipes for making this delicacy are passed down from generation to generation. And in Europe, where carrot jam is loved even more than in its homeland, this vegetable is even considered a fruit.

Carrot jam “Portuguese style”

I’ll start with, perhaps, the simplest recipe - classic jam, without which not a single festive feast in Portugal is complete. This version of the recipe will be useful both for those who love carrots and for those who want to treat their family to some unusual, and most importantly, delicious dish.

What you will need

Young carrots – 1 kg;
water – 500 ml;
sugar – 1 kg 300 grams;
vanillin – 4 grams;
citric acid – 3 grams.

As you can see, all the ingredients are available and are definitely in every housewife’s kitchen. And to make the jam even tastier, it is better to choose the sugariest varieties of carrots.

How to cook

The first thing we will do is prepare the syrup. To do this, combine sugar with water in a large saucepan and bring to a boil.

Stirring constantly, the syrup should be cooked for no more than 5 minutes. Then turn off the heat and set the pan aside.

Now the carrots. It needs to be peeled and cut into strips.

Transfer the carrots, which have been cut into strips, into a saucepan and pour in the already prepared and still hot syrup. Put it back on the fire and cook until the vegetable becomes soft. This will take approximately 10 minutes from the moment of boiling.

Now the most important thing is the infusion process. We need to turn off the heat, cover our future jam with a lid and leave to infuse for at least 8 hours in a saucepan under the lid. It is best to do this at night.

In the morning, put the jam back on the fire and cook until the mass thickens well. The carrots themselves should become transparent during cooking. At the very end, add vanillin and citric acid to prevent sugaring.

Place the carrot jam in sterile jars and store in the refrigerator.

It is important to remember that such jam should be stored only in a cold place - either in the cellar or in the refrigerator. Room temperature is contraindicated.

Carrot caviar

Delicious carrot caviar can be used to make delicious sandwiches.

1 kg carrots;
500 gr. onions;
350 gr. ready-made tomato sauce (you can use ketchup);
100 ml vegetable oil;
50 ml vinegar (9%);
6-7 cloves of garlic;
1 tablespoon salt;
0.5 teaspoon ground black pepper.

Peel the onions, carrots and garlic. Grate the carrots on a coarse grater, cut the onion into cubes. Pass the garlic through a press.

Pour oil into a frying pan and fry the onion in it for 10 minutes. Then add the carrots and continue to fry everything together for another 15 minutes, the carrots should become soft. Add garlic passed through a press and tomato sauce. Stir and continue simmering for another 10 minutes.

We pack the hot caviar into jars that have been previously sterilized. We try to pack it tightly. Close the containers with boiled lids. Turn the jars over and wrap them in warm blankets until they cool completely.

For one kilogram of carrots, take 300 g of tomatoes. You will need 2 more cloves of garlic, half a teaspoon of salt, a tablespoon of sugar, 120 ml of vegetable oil, a tablespoon of vinegar.

Peeled carrots need to be cut into small pieces and minced through a meat grinder. You can also use a food processor to chop root vegetables. Then wash the tomatoes and peel them. Grind the tomatoes, cut into pieces, along with the garlic in a blender or food processor.

Place vegetables in a frying pan or saucepan, add salt, granulated sugar, and vegetable oil. Bring the mixture to a boil, then reduce the heat and simmer covered for half an hour. Pour in the vinegar, stir the mixture and simmer for another 10 minutes. Remove the prepared caviar from the heat, let it cool slightly and put it into jars. Roll up the containers with lids and place them in a cool place.

Carrot-tomato caviar is suitable for making delicious sandwiches. Sometimes it is added to soup and main courses.

Carrot caviar

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Carrot jam with geranium leaves “Favorite”

Surprisingly, tasty and aromatic carrot jam can be made with the addition of just a few geranium leaves. They must be placed in cheese for boiling vegetables, and at the end of cooking they must be removed.

What you will need

Carrots – 1 kg;
sugar 1 kg 300 grams;
geranium leaves 5 pieces;
tartaric acid – 12 ml;
water – 500 ml.

It is better to take fresh carrots for jam. However, sometimes the option from the store is quite suitable. The most important thing is to observe the correct proportions when preparing this workpiece.

How to cook

Peel the carrots and grate them on a coarse grater.

Transfer to a saucepan and boil in this pureed form for 15 - 20 minutes.

In another pan, prepare syrup from water and sugar. The ideal option is a thick product that will resemble sour cream in consistency.

Place boiled carrots in syrup. Add geranium leaves here. Don’t forget to count and remember exactly how many leaves you put in - at the end of cooking the carrot jam, they must be removed.

Place the pan on the heat and cook the jam until it becomes translucent. At the very end of cooking, remove the geranium leaves from the pan, pour in tartaric acid and stir the jam.

After cooling, roll into jars under metal lids. Store strictly in the refrigerator.

Subtleties of making carrot jam

Let me tell you how to make carrot jam (this can be done in different ways). As you know, there are different varieties of carrots; those with a natural sweetness are most suitable for jam, although variations are possible.

We suggest you familiarize yourself with what types of apples are sweet

Ingredients:

carrots – 1 kg;
granulated sugar – 1 kg;
citric acid – 2-3 g;
dry ground spices (vanilla, cardamom, saffron, ginger) – optional.

How to cook

Wash fresh carrots thoroughly with cold water and peel (it is convenient to do this with a special knife for peeling vegetables).
Nicely and finely chop the carrots in the desired way (in circles, semi-circles, cubes, strips, you can even grate them on a special grater for preparing vegetables in Korean).
Place the carrots in a saucepan and add sugar. Leave for 8-12 hours so that the carrots release their juice, you can stir 1-3 times during the process. When a sufficient amount of juice has been released, add 30-60 ml of water to the container, stir, bring to a boil over low heat (remove the foam) and boil for 5-10 minutes.
Cool to room temperature and repeat the cycle 1-3 more times. Before the last boil, add citric acid dissolved in 1 tbsp. spoon of water, as well as spices.

We determine the readiness of the jam as follows: if a drop applied to the thumbnail does not spread or drip down when turned over, and the carrots have become transparent and darkened a little, then the jam is ready.

You can store jam in small glass jars under plastic lids (or in containers with screw-on tin lids).

Carrot and apple jam is prepared in approximately the same way. Apples in this case are most suitable - sweet and sour. Peeled and chopped carrots as you like and slices of apples with peel (preferably beautiful ones) are covered with sugar.

Next, follow the method described above.

More sophisticated versions of jam are made from carrots with lemon and/or orange.

Ingredients:

carrots – 1 kg;
lemon – 1 pc.;
orange -1-2 pcs.;
granulated sugar – 1-1.3 kg;
spices (see above).

The sacrament itself:

Cut the peeled carrots using your preferred method.
Use a vegetable knife to zest the lemon, being careful not to touch the bitter white layer. Let's squeeze out the juice.
Let's peel the orange. Cut off the white part from the crusts, chop the rest, this will go into jam. Squeeze out the juice and mix with lemon.
We prepare a syrup based on orange-lemon juice with the addition of water and all the sugar.
Pour the chopped carrots, lemon zest and pieces of orange peel into a clean container with sugar syrup.
Stir and cook the jam until tender over low heat in several batches with cycles (boiling-boiling-cooling).

And yes. Rumor has it that the recipe is from Ireland.

I spread it on toasted toast with a nice layer of cream cheese on top, and with a heap of it... Eh!

To make jam, you need to choose sweet varieties of root vegetables. Vegetables should be uniform, medium in size, with a small core. This type of carrot is considered the sweetest, as the core can be slightly bitter.

It is preferable to peel vegetables on the day of collection, removing green and damaged areas. Rinse thoroughly and immediately remove from the water, otherwise the carrots will lose some of their vitamin C.

For lovers of a refined and rich taste, we suggest trying a recipe for carrot jam with the addition of lemon and orange. Required ingredients:

root vegetable - 1 kg;
lemon – 1 pc.;
orange – 1 pc.;
sugar – 1-1.4 kg;
spices to taste.

We suggest you familiarize yourself with Caring for begonia in the fall and preparing for winter

Peeled carrots are cut into any shape. The zest is carefully cut off from the lemon, being careful not to touch the white layer, and the juice is squeezed out. The orange is peeled, the white part is cut off, and the citrus is crushed. The juice is squeezed out and mixed with lemon juice.

Syrup is prepared from mixed juice and sugar. Carrots, lemon zest and pieces of orange peels are poured into the prepared syrup. The ingredients are mixed and cooked over low heat until the mass thickens.

You can also experiment with jam by adding various additional ingredients, such as fruits, berries and spices.

3 kg apples;
2 kg carrots;
3 kg sugar;
1 kg lemons or citric acid to taste.

And yes. Rumor has it that the recipe is from Ireland.

I spread it on toasted toast with a nice layer of cream cheese on top, and a heaping one. Eh!

I wonder if you have heard anything about carrot jam? Carrots are undoubtedly a very healthy and common root vegetable in our food. Many first and second, cold and hot dishes are prepared with carrots, as well as salads, and pickled vegetable preparations are made for the winter.

Carrot and calendula jam with lemon “Be healthy!”

Carrot jam can be not only tasty, but also healthy. And to do this, you need to add only two constituent elements to the main ingredients - lemon and calendula.

What you will need

Carrots – 1 kg;
lemons – 2 pcs;
calendula flowers – 12 pcs;
water – 500 ml;
sugar – 1 kg.

Due to the presence of lemon and calendula in this recipe, the jam will appear a rich yellow color. And if you boil the carrots well in syrup, they will also become transparent.

How to cook

Peel the carrots and cut into pieces of arbitrary shape.

Place the chopped carrots in a saucepan, add water and cook for 5 minutes after boiling.

Cut the lemons with the peel.

Combine lemons with calendula flowers, put everything in a large saucepan and put on fire. Bring to a boil, then add the carrots and add all the sugar.

Mix everything and leave on the stove over low heat. Boil until the mixture resembles thick jam.

Pour hot jam into jars and roll up. Keep refrigerated.

Subtleties of making carrot jam

Jam is one of the most common types of homemade preparations.
It is mainly prepared from various fruits and berries. It is interesting to learn how to make jam from certain vegetables, because in this case it can be quite difficult to guess which fruit was used as the basis of the dessert. Carrots, which contain about the same amount of sugar as strawberries, are one of the most successful vegetables for such an experiment. For jam, choose orange and sweet varieties of carrots: “Nantes”, “Karotel”, “Moskovskaya Zimnyaya”, etc. It should be uniform, medium in size, with a not too large core. These carrots are the sweetest, because the core is often bitter.

It is advisable to clean the vegetables on the day of collection from the site, remove damaged and green parts. And then rinse with running water. You shouldn’t keep them in water for a long time, otherwise vitamin C will be partially “washed out.”

You can boil it whole, or you can cut it into circles and then cook it. It is important that the root vegetable remains sufficiently hard after cooking. Otherwise, it will not be possible to cut it into shapes in the form of hearts, diamonds, triangles, etc., which will look advantageous in the finished product.

APPLE-CARROT JAM

To prepare it, you will need 3 kg of apples and 2 kg of carrots, 3 kg of sugar, 1 kg of lemons or citric acid to taste. I took lemons, since citric acid is now artificial, but I want to eat natural jam, which is good for health. We take 3 kg of apples, wash them and cut them into slices (you can peel them or not, depending on your preference) and put them in a cast-iron cauldron so that they don’t burn.

Then wash and peel the carrots, then wash them again and grate them on a coarse grater. Then put it in a bowl with apples and sprinkle with sugar, mix thoroughly and leave for an hour to let the juice flow. While the apples and carrots are infused, peel the lemons and cut them into cubes. Add the prepared lemons to the apples and mix.

Then put the dishes with the cooked apples and carrots on the fire and bring to a boil. When it boils, put on low heat and stir until cooked. You need to cook for about an hour. Place the finished jam in clean, sterile liter jars and close with metal lids. Turn the closed jars over and cover with a blanket. Leave for a day until the jars cool down.. That’s all. Try it, it makes very tasty jam.

Enjoy your meal!

Making carrot jam is a simple process, but there are some nuances that you should pay attention to:

To keep the root vegetable bright orange, the skin must be scraped off in a thin layer using a sharp knife.
To keep vegetables fresh after cleaning, keep them in a dry container, covered with a damp piece of cloth.
To preserve vitamins, the root vegetable must be immersed in boiling water and cooked with the lid closed.
The cooking container should be almost completely filled with carrots.

We invite you to familiarize yourself with a familiar chef who showed how to make a Soviet legend - Moscow sausage according to GOST at home.
The main and additional components of the jam must be ripe and thoroughly washed.

Sweet root vegetable jam will help organize a real holiday for the whole family. Recipe for 20 servings includes:

carrots - 1 kg;
sugar - 1 kg;
water - 300 ml;
vanilla sugar, citric acid - to taste.

The main ingredient is washed and peeled, cut into thin slices. Then it is placed in a pan of water and cooked until it becomes soft. The water is drained and the carrots need to be cooled.

Next, the syrup is prepared. Take sugar and water, simmer everything over low heat for about 10 minutes. after boiling. Boiled vegetables are poured with the resulting syrup, everything is cooked for another 5 minutes. Remove from heat and leave in a covered pan for 6-7 hours.

After the time has passed, bring to a boil again, be sure to additionally add 200 g of sugar. Cook until the consistency thickens and becomes transparent. In 3 min. Add a little citric acid before removing from heat. After the jam has cooled, you can add vanilla sugar if desired. Bon appetit!

To cook the delicacy, take 3 parts apples, 2 parts carrots, 3 parts sugar and 1 part lemon.

The washed apples are cut into slices, the root vegetable is grated. The ingredients are combined, covered with sugar and left for 1 hour. The lemon is washed and cut into cubes with peel, after which it is added to the main mass. Everything is brought to a boil and cooked for about an hour. The resulting product is rolled into sterile jars.

Making jam with the addition of oranges will allow you to make a real vitamin dessert that will delight you with its taste and invaluable benefits.

Required ingredients:

carrots - 1 kg;
orange - 4 pcs.;
granulated sugar - 1 kg;
fresh ginger - 2 tbsp. l.

The root vegetable is peeled and boiled for 10-12 minutes. in plenty of water. Then sugar is added and the mixture is brought to a boil. 2 oranges are scalded with boiling water, then the zest is removed, chopped and added to the syrup. Orange juice and ginger are also added.

In addition to ginger, you can add cinnamon, cardamom, star anise and other spices to taste.

Carrot jam with apple “Children's Joy”

To make carrot jam even more enjoyable for your children, you can add an apple to it. It is better to choose red, juicy and sweet. You should discard the sour apple - it will add a little sourness to the finished product.

What you will need

Apples – 300 grams;
sugar – 500 grams;
carrots – 400 grams;
lemon with thin skin – 1 pc.

If desired, you can add more apples or less carrots to this version of carrot jam. Lemon is necessary here in order to convey all the charm of the taste of this delicacy.

How to cook

Wash the apples and cut them into pieces without peeling them.

Wash the carrots, peel and grate.

Mix apple and carrots in one pan, add sugar.

Leave everything for 3 – 4 hours covered at room temperature. During this time, all sugar should dissolve.

Wash the lemon and put it through a blender. Add to the pan with carrots and apples. Stir and place on the stove.

Cook over low heat, stirring constantly, for about 40 minutes. Place in sterile jars and store only in the refrigerator.

Carrot jam

Ingredients for carrot jam:

1 kg of ripe carrots;
2 medium lemons;
1 large orange;
900-1000 g granulated sugar;
900 ml water;
1 tsp grated nutmeg;
6 carnation stars;
2-3 cinnamon sticks.

To make carrot jam, carrots should be peeled, washed and grated on the side of the grater where the holes are smallest. Lemons and oranges need to be peeled, the zest chopped, and the juice squeezed out of the inner segments.

Orange zest for carrot jam

Grated carrots and zest should be placed in a saucepan, covered with sugar and juice, and mixed thoroughly. Next you need to take gauze, put cloves and cinnamon sticks in it. The gauze is tied and immersed in the pan into the resulting mixture. Cover the pan with a lid and leave overnight. This will help the jam acquire its special aroma.

Important! Vitamin A doesn’t go away in carrot jam. Jam is also rich in this important vitamin that our eyes need!

In the morning, the gauze with its contents is removed, the mixture in the pan is filled with water, nutmeg is added and everything is mixed. Place the pan on the stove over very low heat, keep for 30-40 minutes, do not forget to stir. The readiness of the jam is determined as follows: place a spoon in the refrigerator for a few minutes, then press it onto the surface of the jam; if a film has formed, then it is ready, and if the sweetness has stuck to the spoon, then it still needs to be cooked. Let the jam stand for 10 minutes and roll into sterilized jars.

Carrot jam

Carrot jam with spices and orange “For Mom”

If your loved ones have never tried carrot jam, it's time to surprise them with this excellent option. The delicacy turns out not only tasty, but also aromatic, and after preparation, be sure to give a jar of this carrot delight to your parents. Believe me, they will really like it!

What you will need

Sugar – 600 grams;
lemon – 1 piece;
ginger root - 80 grams;
orange – 2 pcs;
cinnamon powder – 6 grams;
carrots – 700 grams.

To make this version of carrot jam even tastier, it is better to take the sweetest varieties of carrots. At the same time, carrots from the store grown in greenhouses are not suitable - they are practically devoid of taste.

How to cook

Wash the carrots and chop them in a blender.

Wash the oranges and lemons, remove the zest and grate.

Cut oranges and lemons into small pieces.

Peel the ginger root and pass through a blender.

Place all prepared products into a saucepan, add sugar.

Mix everything with a wooden spatula and leave covered for 8 hours.

Then put the pan on the fire, wait until it boils and cook until it starts to boil over low heat. This may take up to 50 minutes.

10 minutes before the end of cooking, add cinnamon to the prepared jam, mix everything and cover with a lid.

Pour the hot mixture into pasteurized jars, seal with metal lids and refrigerate.

Few people know about this, but carrots are much healthier when they are already cooked than when they are raw. After all, the vitamins it contains begin to work only after heat treatment. Therefore, eat carrot jam with pleasure and benefit for the body!