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Carrot Jam

Carrot pulp or shreds boiled with sugar and lemon, brandy added to preserve or apple or pectin to produce a set. Supposed by Mrs.B to be an imitation of apricot preserve (Mrs.B, Walsh 1859, etc)

Carrot Jam "I can confirm that it does 100% taste like apricot jam."
Image: Alex Bray...

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

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 ¾ 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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