Cardamom Carrot Jam

We will need (2.5 cups of ready-made jam)

1 pound (i.e., about 450 g) peeled carrots, sliced

4-5 cardamom pods (since they still need to be crushed, I think it will do and ground – just never met cardamom in pods for sale))

finely chopped piece of ginger root about 1 inch long (this is our way – 2.54 cm)

sugar – 1/4 cup plus 1 tbsp or other sweetener

1 tablespoon fresh lemon juice

a pinch of salt

Put the chopped carrots in a small saucepan. With a knife, remove the zest from 2 oranges (you need a clean zest, without a white layer). Squeeze the juice from the orange pulp – we need about 1.5 cups of it.

Orange juice is poured into a carrot – it must completely cover it. If the juice is small, you can add a little water. There we also add chopped cardamom, ginger slices and orange zest. Cover the saucepan with a lid and bring it to a boil over high heat. Then the lid is opened a little to steam out, and, turning down the heat to medium level, cook another 20-25 minutes.

Then pour the carrots, but do not pour the liquid. Remove ginger and zest; if the cardamom was in the pods, they also need to be removed. Peeled carrots are chopped with a blender or food processor. Add 1/4 cup merged decoction and mix well (should make a thick gruel). Add sugar, salt, lemon juice and cook, stirring often, over medium heat about 5 minutes after boiling the mixture – it should acquire the consistency of jam (if this has not happened, hold on the fire for another minute).

Ready jam put in a clean jar, cool and put in the fridge. It is a pity that it can only be stored for 2 weeks

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