Canadian Spiced Carrot Jam Recipes

Steps:

• Cut carrots into 1/2 inch slices.
• Cook carrots until tender; drain and sprinkle with sugar and lemon zest.
• Add 2/3 cup water to carrot mixture.
• Cook over very low heat--add water to keep from burning.
• Add lemon juice or sugar as needed.
• Simmer till the syrup is thick and carrots are almost transparent
• Serve with beef.

Steps:

• Brush the oranges under hot water; dry them.
• Cut the zest into thin strips; blanch zest for 3 minutes in boiling water; change water; boil again; it removes bitterness.
• In a large bowl place zests in sugar; add orange flower water.
• Set overnight.
• Next day add 2 cups water and boil sugar to dissolve sugar.
• Remove the zests from liquid; set aside.
• Boil liquid and cook 20 minutes; add orange zest.
• Meanwhile finely grate carrots; add to orange mixture; cook 5 minutes;
• remove from heat; let cool to room temperature.
• On third day grind saffron with sugar; grind to a powder.
• Add 3 tablespoons hot water; pour over mixture.
• Bring to a boil a final time; skim foam.
• Pour into hot sterile jars.

Steps:

• Place rhubarb in a bowl and pour boiling water over it to cover.
• Let stand 10 minutes, then drain and add the grated carrots, peel, juice,
• honey, salt and nutmeg.
• Mix well.
• Cover and let stand overnight in a cool place. If you use a metal bowl be sure it is stainless steel.
• In the morning bring the mixture to a boil and cook over medium heat,
• stirring often, until rhubarb is transparent and the mixture is thickened.
• Pour into prepared jars leaving a 1/4" headspace.
• Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.