Carrot and cardamom jam

Method

1. Place 3 saucers in the freezer to chill - you'll need them later to test the setting point of the jam. Sterilise some jam jars by washing 3-4 jars in soapy water and rinsing them in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/Gas 1. Leave them there for at least half an hour while you make the jam.

2. Cook the carrots in saucepan of boiling water for 10-15 minutes, or until tender. Drain and chop finely.

3. Put the carrots, citrus zest and juice, and cardamom seeds in a preserving pan. Add the sugar, and simmer over a low heat until the sugar has dissolved.

4. Increase the heat and boil the mixture for 5 minutes.

5. Add the pectin, return the mixture to the boil, and cook for a further 2 minutes. To test if the jam is ready, dollop a teaspoonful of the mixture onto one of the saucers from the freezer and leave for a few seconds. Push the mixture with your finger and if it gives a little and has started to set, the jam is ready.

5. Once the jam has reached setting point, leave to cool for a further 10 minutes, then stir well. Pour into the hot sterilised jars, seal and label. The jam will keep for up to three months if stored in a cool, dry place and if the jar is sterilised correctly.

Cook’s note: if you don’t have a preserving pan you can improvise with an enamelled cast-iron casserole dish (Le Creuset for example) that is wider than it is deep. This ensures that heat is conducted quickly so that the jam reduces quickly, retaining its fresh flavour.

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Ingredients

500g young Carrots, peeled and sliced into 2cm strips
3 Lemons, finely grated zest of 2 lemons, juice of all 3
1 large orange, finely grated zest and juice
1 tbsp cardamom seeds, (split open the green pods of the cardamom to find the seeds)
1kg white granulated sugar
125g liquid pectin

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