Jam with carrot and lemon: recipe. Unusual jam

It is difficult to find a person who would not like to eat jam in the winter. Contrary to popular belief, this sweet delicacy is prepared not only from fruits and berries, but also from vegetables. In proof of this, we bring to your attention a jam of carrots with lemon. An exquisite dessert of intense bright orange color is not only beautiful, but also very useful. It is proved that cooked carrots are in many respects even more useful than raw. Of course, in the process of cooking, most of the ascorbic acid is destroyed, however, the amount of beta-carotene is preserved in full, and also there are phytoncides, antioxidants, essential oils and vitamins of group B, K, PP.

Original carrot jam with lemon

Unusual vegetable jam according to this recipe is prepared from small carrots, the length of which is not more than 7 cm. Also for cooking, you will need sugar (at the rate of 250 grams per 0.4 kg of carrots), water (150 ml) and a few lobules of lemon.

To begin with, in a separate pan it is necessary to cook the carrots for 30 minutes, after cleaning it from the peel. The finished vegetable can be thrown in a colander and allowed to drain completely. Meanwhile, cook the sugar syrup. To do this, combine the water and sugar in a saucepan and place on a plate until it dissolves completely. Then put the carrot in syrup and cook the jam for another 30 minutes until the consistency is thick. 5 minutes before the end of cooking, add lemon slices.

Sweet carrots are served as a dessert for tea, added to pastries and used to decorate dishes. Such sweet delicacy can be given instead of sweets to kids when they reach the age of one.

Carrot jam recipe with lemon and orange

In the preparation of this jam there is nothing complicated. Carrots (1 kg) must be cut into slices or straws and covered with sugar in the same amount. Zedra with oranges (2 pcs.) And lemon with a knife and cut into strips. Next, squeeze the juice out of the lemon , and peel the orange into slices and peel off the film. In a saucepan with carrots and sugar add the pieces of orange, lemon juice and zest. Mix.

Jam from carrots with orange and lemon is cooked on low heat in several stages. In each subsequent time it should be started to cook when it completely cools. When the jam becomes thick enough, it can be laid out on cans.

Preparation of carrot jam with lemon and ginger

According to this recipe, you can make a very tasty and beautiful glazed carrot with orange juice, brown sugar and ginger. You can use small whole fruit to cook jam or cut them into random pieces, circles, straws, etc. The result will be equally flawless - sweet carrots, covered with a very tasty glaze glaze. Jam can be laid directly on sandwiches with butter (so that vitamin A is already assimilated) or used to decorate cakes and pastries.

To prepare the jam you need a small carrot (0.5 kg), butter and brown sugar (2 tablespoons), 1/3 cup orange and a teaspoon of lemon juice, a teaspoon of grated and dry ginger. Carrots are laid out in a pan with non-stick coating, then all ingredients are added, except lemon juice. Then the jam will be cooked for 20 minutes on a slow fire. At the very end of the preparation, lemon juice is added.

Unusual jam is spread over sterilized jars, cooled and sent to the refrigerator. Store such a carrot can up to 6 months.

Delicious carrot jam with lemon for the winter

Jam, cooked according to this recipe, it would be more correct to call it carrot confiture. It turns out very dense, with transparent carrot candied fruits and a piquant taste of lemon. It can be spread simply on bread or used for baking. Sweet natural taste of carrots is very well and harmoniously combined with lemon.

To prepare a jam of carrots with lemon, you will need only three ingredients: carrots (600 g), lemon (2 pcs.) And sugar (500 g). At the first stage of cooking confiture, carrots are washed and peeled. After that, it should be cut into circles with a thickness of not more than 5 mm. Then in a saucepan with a thick bottom, carrots are laid out, and sugar is poured out on top and sliced lemon with skin. Water does not need to be added. At the second stage, the jam is cooked on a slow fire. During cooking, stir it occasionally to avoid burning. The cooking will be cooked for 20 minutes, after which it can be laid out on jars and rolled up with lids.

How to cook a jam with carrots in a multivark

Delicious vegetable jam can be prepared in a multivariate. To do this, carrots (1 kg) are pre-cut in random order, covered with sugar (0.5 kg) and left for 2 hours on the table to secrete juice. After the specified time, transfer the ingredients into the bowl of the multivariate, add a little water and chopped lemon slices (2 pieces).

Carrot jam with lemon is prepared in a multivark with an open lid for 40 minutes, with the "Quenching" mode set. In the process of cooking it should be stirred and added as necessary water. After the beep, you need to try the jam, and if the carrot is too hard, put it out for another 40 minutes.

Carrot jam

The homeland of this jam is Portugal, because it was in this country that it was first prepared in 2001. It is curious that such a jam is considered fruit. This is due to the fact that in Europe, jam can be cooked from fruit. So, thanks to a delicious treat, European carrots have grown from a vegetable into a fruit.

Unusual jam is prepared in this order:

1. Carrots (0.5 kg) are washed, cleaned and rubbed on a fine grater (crushed in a blender).
2. With orange (½ pc.) And lemon peeled off the peel, and squeezed juice.
3. From gauze is formed a "knot" with spices (a stick of cinnamon and cloves).
4. In one pan, grated carrots, sugar (400 g), juice and lemon and orange peel are combined, as well as spices tied in gauze. Everything is well mixed and left overnight. This is necessary for the carrot to let out as much juice as possible and to absorb the aroma of spices.
5. In the morning, a gauze with spices is extracted from the pan, a grated nutmeg is added, and the jam is sent to the stove on low heat for 40 minutes with periodic stirring.
6. The prepared jam is laid out on cans. It can be stored in the refrigerator for a year.