Carrot and walnut jam

Name: Carrot and walnut jam
Ingredients: 2 kg carrots; 1 kg sugar; 250 ml water; 1 cinnamon stick; 200 g walnut kernels

Jam - Carrot and walnut jam by Rodica E. - Recipia

Carrot and walnut jam simmers slowly until the cubes soften and the syrup thickens. The carrot stays in pieces, and the walnuts go in during the last few minutes; cinnamon perfumes the syrup until it coats a spoon. I spread it thinly on a slice of toast, not like a paste. Preparation: 30 minutes. Cooking: 60 minutes. Rest: 0 minutes. Total time: 90 minutes. Servings: 34. Approximately 175 kcal and 1.4 g protein per serving.

Ingredients

2 kg carrots
1 kg sugar
250 ml water
1 cinnamon stick
200 g walnut kernels

Preparation

1. Peel the carrots and cut them into small cubes. 2. Put the water, sugar and cinnamon stick in a cast-iron pot. Bring to a boil in about 5 minutes, until the sugar dissolves. 3. Add the carrots and simmer over low heat for 50 minutes. The cubes should soften and the syrup should thicken. Add the walnuts during the last 5 minutes. 4. Pour the hot jam into jars and turn them upside down, lid side down.

Notes

I keep the jars in the fridge and eat the jam within 3 days. Choose firm carrots with no soft spots; very thick ones can have a more fibrous core. Cut the cubes as evenly as you can, since the large ones stay firm after the small ones have softened. Slow simmering is the part that’s easy to rush; over high heat, the syrup thickens before the carrots are tender. For half the amount, I don’t automatically halve the cooking time, but watch how the cubes soften and how thickly the syrup runs. I serve it spread thinly on toast, with fresh cheese on the side. Walnuts are the allergen in the jar; without them, the jam can be cooked the same way, but it loses its crunchy texture.