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Sunday, September 11, 2011

Carrot Jam (and Mrs. Beeton)

I have been reading Kathryn Hughes' biography of Mrs. Beeton.  I'm enjoying it: finding it quite thought-provoking.  Mrs. Beeton died at age 29 (my age now), after compiling the 'Book of Household Management...' by collecting recipes from all different sources.  I guess it is something I can relate to, with the kitchen viewpoint on Victorian England at once fascinating and sobering.

Flicking through the Guardian website last weekend, I came across HFW's recipes for vegetable jams, referencing Mrs. Beeton.  I was intrigued by the jam recipes - I made a tomato chilli jam not long ago and really liked it - and the reference coincidence made me think I should really try (at least) one.


Carrot jam 

(Makes about three 450g jars).

1kg carrots, peeled and grated
Finely grated rind and strained juice of 2 lemons
Finely grated rind and strained juice of 1 orange
900g granulated sugar
2-3 cinnamon sticks
6 cloves
1 tsp grated nutmeg

Put the carrots, juices, zest and sugar into a preserving pan, and stir. Tie the cinnamon and cloves into a small circle of muslin, tie with kitchen string and place in the middle of the carrots. Leave overnight to macerate.

Pour over about 900ml water, add the nutmeg, warm and stir until any sugar crystals have dissolved. Bring to the boil. Boil until it reaches its setting point, about 30-40 minutes; test to see if it's ready using a chilled saucer.

Carefully fish out the spice bag. Cool for 10 minutes, then pour into warm, sterilised jars and cover with lids or waxed paper discs and cellophane covers while still hot. Store in a cool, dry place and use within one year.

Notes:
It took a long time to reach set point - at least an hour - basically boiled it dry.  Perhaps more like crystallised grated carrot.  Smelled good while cooking, will have to see how it tastes...  Got my eye on the courgette one next.

The taste is good but the texture is off: should have stopped cooking it earlier. Have seen recipes since with addition of bitter almonds rather than the spices used here, I think that would work well (and would contribute to the faux-apricot effect - apparently carrot jam was conceived as a cheapo pretend apricot jam).
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