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.