Red carrot jam is a very old traditional Egyptian jam. I grew up on it. My Grandma used to make it and my mom used to make it. I would eagerly wait for the time of year where they would be available. Red Carrots are not so easily found these days. Red carrots are sold along the streets of Cairo with bright vibrant colors of intense orange and red. They taste sweeter and have an intensely deep color.
This jam is delicious. I love it with bread and clotted cream or a sour cream.
Red Carrot Jam
|2 kg||red carrots, thinly sliced or coarsely grated|
- Peal and clean the carrots. Then chop into tiny pieces. The smaller the better.
- Place the carrots in a pot with a cup of sugar and leave over night.
- In the morning add 1 liter of water. Bring to the boil, then reduce the heat and simmer for half an hour or until tender. Place a small plate in the freezer to prepare for the ‘setting test’.
- Add the lemon juice, cloves, star anise and sugar and stir continuously until the sugar is completley dissolved.
- Boil, uncovered and stirring frequently, for about 1 hour until the jam gels and reaches setting point.
- Test for the setting point by removing the plate from the freezer and placing a few drops of jam on the plate. Allow it to cool for a minute. Push the jam with your finger. If it wrinkles and does not run back, you have reached the setting point.
- Sterilize the jars by washing and drying in the oven at 180°C or zapping them in the microwave.
- Store the jam in a cool, dry place and refrigerate once opened. The jam will last for about 4-6 months.