I know it's Friday and I should be celebrating but I'm so angry right now. I wrote this post days ago but when I went to add the photos, the entire post disappeared! I don't know what happened, but everything just vanished. I hate starting over. But if it must be done, so be it.
Now that, that mini rant is over, I'm happy to share another Thanksgiving recipe with you guys! I originally got the idea to do this when I saw Carrot Jam on the shelf in the food store and all I could think was, "What the hell is Carrot Jam?" I turned it around to see only three ingredients, carrots, water and sugar. I immediately thought, I can make this! Even worse, it costs over $11! Who is paying that much for something you can whip up in about 20 minutes? I originally got the recipe here but decided to add pumpkin to naturally sweeten it and add more dimensions to the flavours.
HOW TO MAKE VEGETABLE JAM
Just like with various berries, you can turn lots of vegetables into jam. Carrot is one of the most popular of the veg jams, and it’s particularly common in the Middle East. You could call this jam, pumpkin-carrot marmalade or pumpkin-carrot butter. It’s a thick consistency and smooth, but can easily be made chunky. t’s a versatile spread that’s sweet yet slightly tangy, vibrantly coloured and bursting with flavour.
USES FOR PUMPKIN CARROT JAM
You're probably thinking, that's all well and good but how the hell am I supposed to use this thing? Relax! There are many ways to use this pumpkin carrot jam, and other vegetable jams. Try it on:
- Pancakes & Waffles
- Pies and tarts
This recipe will yield about 1 1/2 cups. You can always adjust for more or less. If you're wondering how long it'll keep fresh in the fridge, I wouldn't recommend keeping it longer than three days. So if you're planning on using this for Thanksgiving, make it fresh the day of.
P.S. I think this will taste really good on Turkey so MOOOOOOOOOOVE over cranberry sauce, there's some stiff competition coming to the dinner table this Thanksgiving!
PUMPKIN CARROT JAM
- 2 carrots
- 1 cup pumpkin boiled
- 2 teaspoons brown sugar
- zest of 1 lemon
- juice of 2 lemons
- Peel and grate the two carrots. Set aside.
- Put in a saucepan with pumpkin and add enough water to just cover them. Cook until soft, drain and puree. Put the pureed carrots into a fine sieve and push out any excess water, or enjoy as it.
- Put the puree and the 50g (2 oz) of grated carrot into a large saucepan. Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes. Skim if it gets frothy.
- Allow to cool and then stir in the lemon zest and juice. Pour into sterilised, lidded, jars and refrigerate.
The easiest way to sterilise the jars is to run them through the dishwasher before you start and use them hot and dry when the cycle has finished.
If you make any of my recipes, please tag it with #lifebyolivia on Instagram or other social media. I LOVE seeing your recreations of my recipes.