Have you ever heard about the jam with carrot and cranberry? This preserve is no only tasty, but also very useful due to the great amount of vitamins. You can serve this jam with tea. You may also add it to cakes, pastries, cottage cheese or yoghurts.
It is very important to keep the right balance between sugar and products while the jam should not be candied. So, be sure that you put the right proportions.
- 750 ml water
- 1 kg (2,2 lb) sugar
- 300 g (10,5 oz) carrot
- 1 kg (2,2 lb) cranberry
Discard any damaged cranberries, rinse good berries and mash them. Peel carrots, cut them into slices and place in a pan. Pour water above and bring the mass to boil. Cook the carrot for 6-8 minutes. After add sugar and cranberries. Boil the jam over low heat for 2 hours. Stir the mass continuously. The sugar should dissolve completely. When the carrot becomes translucent, then the jam is done. Transfer the preserve to jars and cork them up.
Enjoy your meal!