Description
Silky carrot jelly offers a delightful twist on traditional desserts, blending sweet garden carrots with delicate gelatin. Cool, refreshing spoonfuls invite you to savor this unexpected culinary surprise from scratch.
Ingredients
Scale
Main Ingredients:
- 1 ½ pounds (750 grams, 26 ounces) carrots
- 2 ⅓ cups (450 grams) granulated sugar
- 2 lemons
Zest and Juice:
- Zest of 1 lemon
- Juice of 2 lemons
Instructions
- Meticulously peel and grate one carrot until you obtain 1/2 cup (50 grams) of delicate shredded carrot. Reserve the prepared carrot gratings to the side.
- Carefully peel the remaining carrots and slice them into uniform, thin rounds.
- Transfer carrot rounds into a pot, ensuring they are completely submerged with water. Simmer gently for 10-12 minutes until the carrots reach a tender, soft consistency.
- Utilize a high-powered blender or immersion hand blender to transform the cooked carrots into a smooth, velvety puree. Optional: Strain the puree through a fine-mesh sieve to eliminate any excess liquid or fibrous remnants.
- Precisely measure 2 cups (400 grams) of the carrot puree, setting aside the remaining portion for future culinary adventures like enriching soups, stews, or enhancing breakfast porridge with a touch of maple syrup.
- In a spacious saucepan, amalgamate the carrot puree, previously grated carrot, and granulated sugar. Bring the mixture to a rolling boil, stirring consistently for 5 minutes. Diligently remove any foam that forms on the surface using a skimmer.
- Allow the mixture to cool slightly, then incorporate freshly grated lemon zest and tangy lemon juice, stirring to distribute flavors evenly.
- Carefully ladle the warm mixture into sterilized glass jars, securing tightly with clean lids. Store in a cool, dark environment and consume within one year for optimal freshness.
Notes
- Spice up your Carrot Cake jelly by adding 1/2 teaspoon each of ground cinnamon, powdered nutmeg, and ground cloves during the sugar and carrot cooking process.
- Transform the jelly into a Persian delicacy by simmering with 2 teaspoons of rose water and 1 teaspoon of powdered cardamom for 5 minutes, stirring continuously.
- Create a Greek-inspired version by substituting orange zest for lemon and sprinkling 1/2 teaspoon of crushed cinnamon into the mixture.
- Give the jelly a Turkish twist by incorporating 1 tablespoon of ground cardamom for an aromatic and exotic flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 72
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg