Carrot jam with apricots is a delightful and unique preserve that combines the natural sweetness of carrots with the tangy flavor of apricots. This jam has a vibrant color and a rich, fruity taste that pairs well with toast, scones, or even as a topping for desserts. Here’s a simple recipe to make this delicious jam:
Carrot Jam with Apricots
Ingredients:
- 2 cups finely grated carrots (about 4 medium carrots)
- 2 cups dried apricots, chopped (or fresh apricots, pitted and chopped)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/4 cup fresh orange juice (about 1 orange)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 2 1/2 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Carrots and Apricots:
- Carrots: Peel and finely grate the carrots.
- Apricots: If using dried apricots, chop them into small pieces. If using fresh apricots, pit and chop them. You should have about 2 cups of chopped apricots.
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Cook the Carrots and Apricots: In a large pot, combine the grated carrots, chopped apricots, lemon juice, and orange juice. Cook over medium heat, stirring occasionally, until the mixture starts to soften and the apricots begin to break down, about 10-15 minutes.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This carrot jam with apricots offers a delightful balance of sweetness and fruitiness with a hint of citrus, making it a versatile and tasty preserve. Enjoy it with your favorite breakfast items, as a dessert topping, or even as a unique gift for friends and family.
