Mrs Beetons Jams and Preserves Revisited
Carrot Jam to Imitate Apricot Preserve
Carrots
To every 450g (1lb) of Carrot Pulp allow:
450g (1lb) Sugar
2 Lemons, juice, strained
1 Lemon, grated rind
6 Bitter Almonds, chopped
2 tbsp Brandy
Select young carrots.
Wash and scrape the carrots clean, cut into round pieces, put into a saucepan with enough water to cover and simmer until perfectly soft.
Push them through a sieve.
Weigh the pulp and to every 450g (1lb) allow the above ingredients.
Put the pulp into a preserving pan with the sugar and boil for 5 minutes, stirring and skimming all the time.
When cold, add the lemon rind and juice, almonds and brandy.
Mix well with the jam.
Put into sterilised jars with airtight lids, keep 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 45 minutes to boil the carrots. 5 minutes to simmer the pulp.
Sufficient to fill 3 pots.
Seasonable from July to December.
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.
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