Want a Unique Carrot Recipe? Make Carrot Almond Jam

Posted by on Aug 03, 2011

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This jam is an extension of a failed recipe for Passover carrot candy from an ancient cookbook put out by a home for the aged in Worcester, Massachusetts. I've abandoned ship on making the candy, but this jam is an unusual and sweet treat unto itself. I also dig this one because all of the produce isn't super seasonally dependent. Not only will this add veggie power to your breakfast toast, but it's fah-bu-lous mixed with cream cheese as a frosting for carrot cake. If you can't find tamari almonds, just roasted and salted ones will work.


 1 1/2 pounds carrots, trimmed, peeled and shredded (about 41/4 cups)
1 teaspoon grated fresh ginger
2 1/2 cups sugar
1/ 2 cup water
1/ 2 cup chopped tamari almonds
1 thin-skinned orange
1 lemon


Combine the carrots, ginger, sugar and water in a large Dutch oven. In a food processor, grind the nuts and add them to the pot. Wash the orange and lemon and cut them into quarters. Chop them — seeds, skins, and all — in the food processor, and then stir them into the pot as well. Put the pot over medium heat, cover and let it come to a boil. Stir, turn the heat to medium-low, cover again and let simmer for 40 minutes, stirring occasionally, allowing the carrots to get tender.


Spoon the jam into clean jars and refrigerate for up to 3 months. Or spoon into sterilized canning jars, packing very tightly to eliminate the air bubbles inside (you can also stick a chopstick or long skewer into the jar to pop the bubbles before canning). Process for 15 minutes. This will keep for up to 1 year on the shelf.

Image credits (from top to bottom): Angie Cao

Excerpted from Can It, Bottle It, Smoke It by Karen Solomon, published by Ten Speed Press.

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