Carrot-citrus jam (thick and viscous)

Carrot-citrus jam (thick and viscous)

Category: Vegetable and fruit dishes

Ingredients
peeled carrots	1.5-2 kg
oranges, washed lemons	500 g
sugar	1 kg

Cooking method

• The weight ratio of the ingredients is quite approximate.
• I empirically in the first year of cooking this confiture deduced for myself such a ratio. In this jam, it is not the composition that is important, but the method of preparation.
• 1. Peeled carrots, if young and even - well washed.
• Sliced ​​in any convenient way:
• - small on 1 cm thick washers
• - medium, first along in half, then across, 1 cm thick
• - cut the large one lengthwise into quarters, and again across. 1 cm thick. Or large on a berner.
• Long or very thin cuts are not convenient for cooking.
• 2. I sprinkle the chopped carrots with sugar, mix well and set aside for 8-12 hours, let it give the juice. It's fun to see how hard carrots give off juice that is thick and orange. You can sometimes stir so that the whole carrot is in contact with sugar. The sugar must be completely dissolved. The carrots will shrink, the sides will be bent at the pieces. It's good.
• Lemon, orange - either together or separately, the ratio is optional. Each variant gives its own taste.
• 3. Wash the citrus fruits with hot water and soap to wash the protective layer off the peel.
• 4. I squeeze the juice from citrus fruits without getting my palms wet. I put the juice in the refrigerator. You can freeze it. It is either needed or not, at will. I often don't add squeezed juice to jam.
• The juicer is suitable for both manual and electric.
• 5. Cut the citrus peel into quarters, then into thin strips. It is convenient to do this with kitchen scissors.
• I put it in a bag and in the freezer until it is completely frozen, for several hours.
• Frozen peels of citrus fruits boil faster, are better saturated with syrup (or sugar), and become completely soft after boiling, in contrast to non-frozen peels.
• 6. Carrots gave the juice very well, surprisingly a lot.
• 7. Add frozen chopped skins.
• 8. I put on a quiet fire, bring to a boil, stirring, taste for sweetness. You can add sugar if you like.
• 9. Turn off. I put a stick (or something suitable long) across the pan and put on a light rag. Condensation forms from the lid, we do not need it. The pan is left to cool completely. I stir it from time to time.
• Cooling time depends on the size of the pot. If the volume is not cooked at all, then you can wrap the pan with a towel.
• About the pan. It is desirable to be thick-walled, so that it keeps warm well, not narrow and not wide.
• In a narrow one, you will have to stir more often in order to lower the top layer, less saturated with syrup, down.
• In a wide jam, it will cool faster, but we don't need this.
• 10. After each cooling, I bring the confiture to a boil over low heat, stirring the carrots. And so on up to 10 times. Optimally 5-6 times.
• And now the fun begins in cooking this jam!
• The sugar-squeezed carrot begins to absorb the syrup. With each vystoyka cubes straighten, swell.
• It feels like I'm growing jelly. It changes every time. The carrots are smoother, the syrup is thicker, the aroma from citrus skins is richer. Carrots are firm, not boiled. Citrus peels are firm too. Mixing the jam becomes more difficult each time.
• You can stop - when the syrup is almost invisible. The color of the carrot and syrup is bright.
• The result is sweets, dense and sweet and sour.If the portion is large - hot jam in jars under a twist, and under a blanket until it cools completely.
• If you want a carrot with a more jam-like taste, then add a little water (or juice) to the given portion of the ingredients half a glass. And again bring to a boil 3-4 times, stand, stirring. The jam will be thinner and the carrots will be soft. But it will not lose its shape.
• You don't have to squeeze citrus juice.
• Cut into thin slices with a knife or coarsely on a berner, then remove the bones from the slices. Freeze the slices. After giving the carrot juice, add frozen sliced ​​citrus fruits and simmer. In this case, the jam will be slightly more citrusy, the carrots are immediately softer.

Note

Ilmirshka Photos

This is a delicious jam. A half-liter jar is eaten in a day instead of sweets. If you add a spoonful of jam to water - a pleasant fruit drink. It is good for them to sandwich cakes for cakes.
I love to lay on my duty biscuit

Delicious filling for pies.
And Jam Pie in the Princess 115000 pizza maker. Fast. Delicious. good too.

You can cook all year round, carrots and lemons-oranges are always on sale.

Motives of this jam:

Krosha-Inna suggested that carrots can be used to make yummy "Orange jam" from carrots

Qween showed a way of long tincture Pickled plums

About volumes - first, I fill any pan with carrots and sugar to the top, pouring sugar over the carrots in layers. When the carrots begin to give off juice, they shrink. Then you can mix and cook.

The finished jam takes up almost half the space in the pan as it did when it was originally placed.
I cook at once in 5L and 8L thick-walled pots. At the last 2-3 brews, I shift the confiture into an 8L pan. I fill the emptied pan up to half with water, after dissolving the syrup, a delicious drink is obtained.

The total cooking time for large pots is about a week. But it does not take much time just at the pan, since such volumes take a long time to cool, it turns out 2 times a day, for example, bring it to a boil in the morning and evening.

To cook small volumes in this way, I think, is useless, since you will have to take care of keeping the heat in the pan as long as possible. Yes, and delicious, why cook a little?

I cook zucchini, pumpkin with citrus in the same way. Slices of squash and pumpkin are transparent and dense, no wateriness.
Any berries, fruits, vegetables only benefit in taste, color and aroma with such a long cooking method.

Jam pie in the Princess 115000 pizza maker. Fast. Delicious. (Irsha)

\ "Orange jam \" from carrots (Crochet)

Pickled plums (Qween)

... I cut the citrus peel into quarters, then into thin strips. It is convenient to do this with kitchen scissors.

Ira, does the peel not taste bitter or does it lose all of it after deep freezing?

[Galya]

Galya, no, it is not bitter. Even not frozen does not taste bitter - it is well saturated with syrup, I think. from this.
And the bitterness of lemons and tangerines is not great.

does not taste bitter.

yeah .. I see ..

Wash citrus fruits with hot water and soap to wash off the protective layer from the peel.

And we sell oranges-lemons, it is directly written, do not use the peel .. or vice versa, bio .. you can use the peel .. I, tundra, did not know, I buy it to use the peel, my husband showed me when I grabbed the first caught lemon .. "Poked his nose" in the inscription .. Live forever, learn and read the inscriptions ..

do not use the peel

you can also have * bio * we only have long-term - everything is processed from spoilage

smart people advise - rinse well with a brush and soap with hot water, we do not live in Greece

you may also have * bio *

Of course, there is a bio written on them .. and a postscript, you can use the peel in cooking ..

rinse well with a brush with soap and hot water

My friends washed bananas with soap. So God himself ordered the limonts ..

[8]

I did Pickled plums by the same principle.Instead of vinegar, I took natural lemon juice.

4 kg pitted plum
200 ml of natural lemon juice, I squeezed out of 5 lemons
2 kg sugar
spice Six pepper mix - 1 sachet, 30g

She covered the plum with sugar, she gave juice, added lemon juice, spices. And then I cooked like this confiture. 8 once brought to a boil, on the last time poured into 200 ml jars under a twist.

I really liked doing this way. The result is the same, but no hassle. No need to pour anything. The syrup is simply delicious, very rich, plum-pepper. Plums are soft and sweet and sour.

Next time I'll make pitted plums. I want hard, shriveled plums like the recipe from Qween

Cool recipes, everyone))

[Irsha]

Irsha, Ira, I have a pink beet. Do you think it will make confiture?

[Sveta]

pink beets.

Sveta, of course it will turn out - it turns out from carrots.
I wonder, I wonder How do you want to make - sweet or like a plum?

Exactly, exactly !!! - make beets like pickled plum, so the dressing in the soup will be killer.

Before the dryers, I squeezed juice from the beets on a centrifugal juicer for several years, there were no electric augers at that time, there was no cake, either in sauerkraut, then in the freezer, then for a friend's chicken, and boiled the juice with salt (1 liter of juice + 1 tbsp. salt) and poured into jars-bottles for twisting. And then for borscht - just add juice at the end of cooking.
And if you marinate the beets like this, then she all will be wonderfully edible, the syrup will probably be beautiful.

It is necessary to light up the confiture too. The taste of boiled beets is sweetish, which means that the jam will be the same.

Sveta! 🔗

I read the recipe, it’s necessary that such a yummy is learned, I took it to bookmarks. In the fall, after all the preparations, there is nothing to do, but winter is ahead and you can have fun on winter evenings, carrots and citrus fruits are always in the store. Need to try!

[Irina]

Irina, yes - entertainment is provided, entertaining cooking - these squeezes and straightening in syrup - interesting

[I have fituried the grapes today.]

I have fituried the grapes today.

Took a little to try. The grapes caught at the wholesaler are small, sour and cheap, the remains seem to be from different varieties, with and without seeds.

5 kg of grapes, 5 large lemons, 3 kg of sugar. Sliced ​​and frozen lemons.

It turned out delicious. Lemons played the first violin in taste, grapes are different, but they have improved in the syrup, and the seeds are not a big hindrance, they say they are healthy.

[Irsha]

Irsha, Irina, a very interesting recipe: girl-yes: I'll put it in a piggy bank, until the occasion.

[Smile]

Smile, Catherine, it is convenient to cook and it turns out delicious.

[Here's the winter jam]

Here's the winter jam - I recently cleaned the freezer, there were several old supplies in the bins, maybe not even this year - bags with black currants, white grapes, lemon and orange zest, pumpkin and zucchini cut into slices, I got 5 liters in an 8-liter pan, fell asleep straight frozen with sugar. Packages with pumpkin and zucchini are twice as large as with grapes and currants.
It stood until morning, melted, let the juice flow. Brought to a boil, boiled for 3 minutes, stood until completely cooled, brought to a boil again, boiled for 3 minutes, and so for 4 days - 2 times a day, in the morning and in the evening, boil and let it cool.

The varenytsya turned out to be delicious, the currants and zest completely covered the taste of zucchini and pumpkin, the grapes in this jam were also very tasty, they did not get lost.
I eat quietly, such a little New Year's taste because of the zest of lemon and orange.

To bookmarks! But in a short box, I will definitely cook!

[Irina]

Irina, I cooked it!
A little and a little faster than you are in your two pans, well, and without a vegetable marrow (there is a whole mountain)!
I don't know if I will decide on a larger dose, but ... delicious!

oo .. what an orange, and in your favorite tartlet))

pretty sun tartlet, you need to ask the administration to decorate your photo with my recipe

oo .. what an orange, and in your favorite tartlet))

Aha! And the tatralets are soft and delicious
I did it without lemon, only an orange

Ira to your bookmarks !!! Yummy probably