0.5 kg fresh carrots
200 g white sugar
3 medium sized mandarin
1 big lemon, juiced
- Wash carrots thoroughly, peel the outer skin and grate them using a food processor for faster performance.
- In big cooking pot, place the grated carrots then pour 2 cup of water till it covers all the carrots completely.
- Place the cooking pot on a medium heat, and let the carrots boil for a while till all the carrots becomes tender and soft.
- When the carrots are done, drain and place them in a blender and set aside.
- Meanwhile, wash the mandarins thoroughly and peel the outer skin.
- Blend the juice of the mandarin with the boiled carrots for one minute or until all the ingredients are mixed together.
- Add sugar and lemon juice to the mixture and blend for another minute or till well mix, set aside.
- Boil the mandarin skins for 5 minutes or till tenderness.
- Drain the skins, then add them to the blended mixture and blend again for another minute.
- Place the carrot mixture in a large cooking pot, cook over low heat.
Stir frequently with wooden spoon for half an hour or till the jam is done.
Testing the carrot jam; take one table spoon of the mixture and place it on flat plate. If the jam didn’t melt and hold its shape then the jam is done.
Place the jam in the prepared jars and let it cool down for an hour or so.
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