Carrot Jam to Imitate Apricot Preserve
Ingredients
- carrots
To every pound of carrot pulp allow
- 1 pound of pounded sugar
- grated rind of 1 lemon, strained juice of 2
- 6 chopped bitter almonds
- 2 tablespoonfuls of brandy
Instructions
Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve. Weigh the pulp, and to every pound allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time. When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam; then put it into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep: with the brandy it will remain good for months.
Time: About 3/4 hour to boil the carrots; 5 minutes to simmer the pulp.
Sufficient to fill 3 pots.
Seasonable from July to December.
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Source
The Book of Household Management (1861)