I have never tried to make carrot jam, as the ones I have tasted were sickly sweet, lacking any aroma or distinctive tang. But I was intrigued by the ‘Carrot Cake Marmalade,’ at Food & Wine. The recipe originated from “ Molly’s Rise and Shine in New Orleans, where diners rave about the yogurt bowl served topped with marmalade,” as the recipe’s intro states.
I liked the idea of adding warm spices, but increased the number of other fruits –oranges, apples, and particularly lemons—which beautifully complement the carrots’ one-dimensional sweetness. Also, I didn’t over-process the fruit to get a very smooth jam, as the recipe suggests.
My carrot jam is somewhat tart, much closer to my most favorite citrus-fruit marmalades. But you can add more honey or sugar to make it sweeter, as most people probably would prefer it…
Serve with creamy, thick yogurt, with fresh cheese –like myzithra or ricotta– or with the very creamy manouri cheese. I also like to spread it on slices of my Orange, Lemon or Tangerine Olive-oil Cake.
At Molly’s Rise and Shine in New Orleans their very smooth carrot jam is served with granola and yogurt, topped with orange segments and blackberries.
Makes about 2.2 quarts (liters) (more…)
Read More
