1. Ingredients for making carrot jam
Carrots: 1kg
White sugar: 500g
Salt: a little
Rice water: a little
Lemon: Half a fruit
2. How to make carrot jam
Step 1: Prepare ingredients
Peel the carrots, wash them, and use a knife to cut them into thin strips. Then, soak them in diluted salt water for 30 minutes to reduce the pungent smell.
Continue to soak the carrots in rice water for about 4-5 hours to make the carrots supple. Finally, wash the carrots.
Step 2 : Blanch carrots
Boil a pot of water, squeeze in half a lemon, then add the carrots and blanch for 2-3 minutes to remove the pungent smell.
Step 3 : Soak carrots with sugar
Remove blanched carrots to ice water and soak until crispy, then remove and drain.
Next, put the carrots in a large bowl and soak with 500g of sugar for about 3-4 hours.
Step 4 : Cook the jam
When the sugar is completely dissolved, pour the sugar water into a non-stick pan, and keep the shredded carrots.
Heat the sugar water in a pan over medium heat and when the water is almost gone (1/3 left), add the carrots and stir well.
Cook the jam over medium heat. While cooking, stir gently and evenly so that the jam retains its fibers and coats all sides with sugar.
After the water has reduced, simmer over low heat until each carrot jam strand is completely dry and has an even layer of flour on the outside, then turn off the heat.
Step 5: Finish
Let the carrot jam cool completely, then put it in a clean glass jar or bag, store in a clean, cool place.
3. Notes when making carrot jam
To make carrot jam, you need to choose fresh, delicious carrots.
Choose carrots that are medium sized, straight and tapered towards the tail, have smooth skin, feel firm and slightly firm.
Choose carrots that are bright, deep orange in color, with fresh green stems firmly attached to the stem. Do not choose carrots with bruised stems, bruised stems, slimy stems, bruised spots, or soft when pressed.
When preparing carrots, use a knife to cut them into moderate strips. Do not cut the carrots too small because when soaked in sugar, the carrots will shrink. In addition to cutting into strips, you can slice or carve them into flower shapes as desired.
If the jam becomes watery during use, you can put it in the oven to dry or cook it again until dry, then seal it in a storage bag.
When the carrot jam does not dry or crystallize, the cause is due to lack of sugar. To fix this, add more sugar and marinate until the sugar dissolves and soaks into the jam, then put it back on the stove to simmer.
The finished product requires dry carrot jam, evenly coated with tiny white sugar, beautiful orange-red color, and chewy and delicious when eaten.
Carrot jam will enrich your jam tray on Tet holiday.
Try making carrot jam as shared above. Good luck!
>> See more delicious recipes every day
Comment (0)