The can jam ingredient for February is carrots. Hmmmm. I was thinking I’d make pickled carrots and even bought more vinegar at Costco but just wasn’t feeling it. Would we actually at pickled carrots? I don’t really think we would. My success with pickles has been limited so this afternoon I went looking for another carrot recipe. Enter, carrot bourbon jam. The recipe is from The Food Lover’s Guide to Canning.
SOURCE: organic California brand from the grocery store
COST: not sure, probably about a dollar or two
In a tea ball combine 10 whole cloves, 4 whole allspice berries, and a broken cinnamon stick.
Combine in a large pot:
– the filled tea ball
– 4 cups grated carrots
– 2/3 cup lemon juice
– 1/3 cup grated lemon peel
– 3 cups sugar
Slowly bring to a boil and then back off to a simmer
Simmer until thickened
I was not getting a jammy consistency so I brought the jam back to a boil for a minute and added a pouch of liquid pectin, and then boiled for one minute.
– 2 Tablespoons bourbon, I used whiskey instead
Stir to combine well and cook a bit and then remove from heat.
Ladle into sterilized jars and process in a hot water bath for 10 minutes.
YIELD: 3 half-pints with a bit leftover in the pot
TASTE: this might be the strangest thing I’ve ever canned and I’m still not sure about it. It doesn’t taste bad but I’m not sure I like the whole carrot jam experience. I think I might just prefer my carrots fresh, with ranch dressing on the side.