Carrot Ginger Jam

INGREDIENTS AND INSTRUCTIONS:

1. 1.5 pounds carrots, trimmed, peeled

2. 2 tsp grated fresh ginger

3. 2 cups sugar (white or raw works)

4. .5 cup water

5. 1 thin skinned orange

6. 1 lemon

I am known to use what I have on hand, so I have used those halo oranges and no lemon, etc.  Don’t be too strict with ingredients here.

Quarter the orange and lemon, or whatever citrus you are using. If using a thick skinned orange, cut the peel off with a sharp knife, then slice the pith off of the skin before using.

If you have a food processor, just put the carrots, ginger, quartered citrus in and process. If doing all by hand, use a grater and shred the carrots, ginger and slice the citrus peels thin.

Add all ingredients in a heavy pot and over a medium heat, let come to a boil, turn down to a medium low heat, cover and let simmer for about 40 minutes, stirring occasionally, allowing the carrots to become tender.

STORAGE:

Store in jars in the refrigerator for about 3 months.

OR

Process for 15 minutes in a boiling water bath and it will keep for about a year, probably more.

Ball canning instructions. 

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