Recipes

Carrot Jam

Date: 2014/08/22
"This is a lovely, simple, easy, delicious recipe. I love it that I didn't need pectin and that I could control the amount of sugar. I made my first batch several months ago and put it all into two large jars. It has kept remarkably well in the refrigerator. The small batch is so convenient and it is true that the flavor improves after sitting for a while. I especially love it on toasted raisin bread with home made walnut/almond butter. It is also very good stirred into plain yogurt. Husband and I don't eat a lot of jam and this recipe is one of our favorites."