Carrot Jam

How to make Carrot Jam:
Carrot jam is quite easy to make it just needs some patience to do the preparation manually and cook slowly. It is also important that all the ingredients be organic. I bought the carrots from a local farm called 'Fish Bowl Farm' I made my own vanilla from organic vanilla beans which I bought from a local organic spice merchant called 'Gryffon Ridge' These were organic Tahitian beans which I marinated in plain vodka for about 6 weeks. Cardamom pods and organic cane juice sugar.
For this batch I used 25 big, fat carrots, 2 teaspoon vanilla, 4 cups sugar, handful cardamom pods.
Wash the carrots.
Peel them.
Grate them manually.
Put a layer of carrots, then sugar, sprinkle some cardamom, repeat till the pot is full, add 2 teaspoonful of vanilla.
Put the lid on, turn the heat on very low to dissolve the sugar.
Once sugar is dissolved, mix it with wooden spoon.
Let it cook under low heat till all the liquid has evaporated.
Set the jars the carrot is going to be used for inside the sink, pour boiling water in the jars then take one jar at a time pouring the water out, putting it on a cloth to get the water out, then fill it up with the jam then put the lid on and tighten it then turn the jar upside down leave over night.
I serve carrot jam to my guests most of whom - kind of all say, they have never had carrot jam before and without exception everyone loves it. The last batch was finished by a guest from Florida to whom I will be sending 5 bottles next week. You can also have it with lentil rice, yogurt even snow. I have a brother who absolutely loves carrot jam, once when it had snowed he took a plate filled it up with snow, put some carrot jam on it and ate it. This was 40 something years ago when the world was less polluted. Enjoy making it or better yet, come over to the Kismet Inn enjoy it for breakfast or afternoon tea.