Carrot Jam

I've been meaning to write about this interesting and delicious jam for months now.  I was obsessed with it this winter, in part because we had a fabulous carrot season with some of the sweetest, juiciest, crunchiest carrots I've  ever tasted - especially heirloom varieties like Nantes.  So, naturally, I wanted to cook carrots them all the time and venture beyond roasting, glazing, raw and slaw.   This recipe is adapted from Putting Food By, a classic preserving and canning book originally published in 1973.   Simply dollop the jam atop Bellwether cow ricotta (which is kind of cheating, because Bellwether ricotta makes EVERYTHING delicious), a great chewy bread like Josey Baker or Tartine, and a crack of black pepper.  Serve for breakfast, brunch, lunch or even as an hors d'oeuvres. Seriously, could not stop eating it.   

1. Shred about 4# peeled carrots.  
2. Add 4 C sugar, 1 C lemon juice, lemon zest, a pinch of salt, and a sachet filled with 3 cinnamon sticks and 12 cloves.  Refrigerate overnight.
3. The next day, add 1/2 C of water and a pinch of nutmeg.  Cook on medium until carrots have a jammy consistency.  Cool, and remove sachet.  

carrot jam.vanessaaltman-siegel