Preserves and pickles
ChefDalida Zaiter
Carrot Jam for Decorating Desserts
Carrot jam, a homemade substitute for orange blossom and lemon blossom syrup for decorating desserts. An easy, distinctive, and truly wonderful recipe! Everyone needs this recipe before the holy month!
Carrot jam for decorating desserts, a substitute for orange blossom jam... and delicious too, as they say, “necessity is the mother of invention” :)
Ingredients
Start here, then move straight into the method.
- 2 cups grated carrots
- 2 cups sugar
- 1/3 cup water
- 1/3 cup rose water + orange blossom water
- 1/2 teaspoon citric acid, or 1 tablespoon lemon juice
- 1/2 teaspoon red food coloring
- Also from Dalida, here is how to make banana pancakes
- You can also get the recipe for rose jam
- For more delicious jams on our site, here is apricot jam
Method
Follow the cooking sequence without leaving the page.
- Combine the sugar, water, rose water, and orange blossom water, place in a pot over heat and boil for about five minutes.
- Add the carrots with the sugar to the pot and let them boil for ten minutes.
- Add citric acid (lemon salt) or lemon juice, then let them boil for another five minutes.
- Turn off the heat and allow the carrot jam to cool completely at room temperature.
- Put the jam into an airtight jar or jars; if there is a large amount of syrup, keep it in a separate jar. Each time you use the carrot jam to decorate a dessert, brush a little of the syrup on the surface to preserve the jam’s bright red color and shine.
- Dalida Zaiter
- Also from Dalida: here is her banana pancake recipe.
- You can also find the rose jam recipe.
- For more delicious jams on our site, here is the apricot jam.
Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- banana pancakes
- rose jam
- apricot jam
