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Middle Eastern carrot jam with orange and pistachio
This delightfully fruity and rich jam is perfect on toast, in cakes and with a cheeseboard too
Ingredients
- 800 g carrots
- 2 oranges zest and juice
- 500 g white sugar
- 1 lemon juice and zest
- 50 g pistachio nuts chopped
Instructions
- Peel and roughly chop the carrots.
- Grate the zest off the oranges and squeeze out the juice.
- Cook the carrots in the orange juice with the zest until they are completely tender.
- After cooking zap them to a pulp, you should get about 750g/1lb 11oz of pulp.
- Now add the jam sugar, grated zest of lemon and the lemon juice and those chopped up pistachios.
- Heat gently to dissolve the sugar and raise to a boil. Bubble away until you reach your setting point (that chilled saucer in the freezer for 5 minutes teaspoon of the jam on it and back to fridge for 5 mins to see if it sets enough) and then spoon this gorgeously bright golden zingy jam into sterilised jars .
Notes
Use this Middel Eastern carrot and pistachio jam in tarts and bakes and also mixed with yogurt for an easy dessert. As a glaze on roasts and in Asian and Middle Eastern inspired cooking too
Nutrition
Calories: 763kcalCarbohydrates: 131gProtein: 21gFat: 25gSaturated Fat: 3gSodium: 555mgPotassium: 3696mgFiber: 37gSugar: 69gVitamin A: 134469IUVitamin C: 247mgCalcium: 449mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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