Carrot Jam to Imitate Apricot Preserve

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 45 min Total: 45 min
Yield
3.0 pots
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve.
  2. Weigh the pulp, and to every lb. allow the above ingredients.
  3. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time.
  4. When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam; then put it into pots, which must be well covered and kept in a dry place.
Original Text
CARROT JAM TO IMITATE APRICOT PRESERVE. 1525. INGREDIENTS.—Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy. Mode.—Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve. Weigh the pulp, and to every lb. allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time. When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam; then put it into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep: with the brandy it will remain good for months. Time.—About 3/4 hour to boil the carrots; 5 minutes to simmer the pulp. Average cost, 1s. 2d. for 1 lb. of pulp, with the other ingredients in proportion. Sufficient to fill 3 pots. Seasonable from July to December.
Notes
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