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