Carrot jam from Cornersmith: Recipes from the Cafe and Picklery (page 200) by Alex Elliott-Howery and James Grant

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Notes about this recipe

  • lou_weez on August 17, 2018

    So good on an antipasto plate.

  • Melanie on April 10, 2016

    Although unusual, this jam was quite tasty, almost like a marmalade. This really does need to boil rapidly to reduce the water content. Would consider increasing cardamom next time. Very quick to prepare the carrots and start cooking by using the food processor grater attachment.

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