Carrot jam

Step-by-step cooking

1. Step 1:

   

   Wash the carrots well, cut them if necessary so that they fit into the pan. Pour cold water, bring to a boil and cook until soft for 20-30 minutes, depending on the size. Unpeeled root vegetables retain their color better when cooking. Readiness can be checked with a fork or a long skewer - if it easily passes to the center of the vegetable, it is ready.

2. Step 2:

   

   Peel the finished carrots. To make it easier to clean, it is better to cook carrots in large chunks or whole.

3. Step 3:

   

   Grind to a puree state. You can do it with a blender, both submerged and in a bowl, or grate it on the smallest grater. You can not wait for complete cooling. Also, after grinding, you can additionally rub the mass through a sieve - this will take some time, but will allow you to achieve a perfectly homogeneous consistency.

4. Step 4:

   

   For the syrup, pour sugar with water. You can use both cold and hot, but in the latter sugar will dissolve faster. To facilitate the preparation of syrup, it is better to take fine sugar.

6. Step 5:

   

   Over high heat, stirring intensively, completely dissolve the sugar so that the syrup becomes transparent. After dissolving, do not stir the syrup. cook on moderate heat for 3-5 minutes after boiling, removing the foam. Do not allow strong boiling, otherwise the syrup will rise strongly and may pour out on the stove.

7. Step 6:

   

   Add boiling syrup to the puree, pour citric acid and return the jam to the stove.Citric acid will balance the taste and prevent the jam from being candied. In the boiled syrup, the puree will quickly become homogeneous when stirred

8. Step 7:

   

   Cook the jam over moderate heat for another 20 minutes, stirring occasionally. At the end of cooking, you can add vanilla, ginger, cinnamon, cardamom or nutmeg for flavor. If desired, you can combine several spices at once.