Carrot Jam

Preparation

Step 1: Prepare the carrots

Peel the carrots carefully with a vegetable peeler. Finely grate them using a fine grater or a food processor fitted with a grating disk. The carrots should be reduced to very fine shreds so they melt perfectly during cooking.

Wash the orange, zest it avoiding the white pith (which is bitter), then squeeze it to obtain fresh juice. Set aside.

Step 2: Macerate the carrots

In a large thick-bottomed saucepan, combine the grated carrots with the jam sugar, fresh orange juice, and lemon juice. Split the vanilla pod in half and scrape the seeds over the saucepan.

Add the empty vanilla pod, the cinnamon stick, the orange zest, and the grated ginger. Let macerate for 30 minutes at room temperature. The carrots will release their water and begin to absorb the aromas.

Step 3: Cook the jam

Place the saucepan over medium heat and bring to a boil. Stir with a wooden spatula to mix well. Reduce the heat and simmer gently for 40 to 45 minutes, stirring occasionally.

The jam is ready when it coats the spatula and the carrots are perfectly tender. To check the set, place a drop on a cold plate: it should firm up without running.

Step 4: Add butter and blend

Remove from heat. Take out the vanilla pod and cinnamon stick. Add the butter and stir until completely melted. For a smooth jam, blend briefly with an immersion blender (just a few seconds, keeping some texture).

If you prefer a chunkier jam, simply mash the carrots with a fork. Taste and adjust sugar if needed.

Step 5: Jar the jam

Pour the hot jam into a sterilized glass jar (immersed in boiling water for 10 minutes). Fill to within 1 cm of the rim. Screw the lid on immediately and turn the jar upside down for 5 minutes to create a vacuum seal.

Let cool completely at room temperature before storing in the refrigerator. The jam will thicken as it cools. Enjoy on buttered toast or to accompany a cheese platter.