Reasearch has commenced and there have been an odd slighlty yawn- worthy attempts going on(from what I've seen). I bought a few and sat down with some Mahon and a nice little hunk of Burnet to see what these buggars had to offer. uhhh well hmmmm. Nice. pumpkin? Butternut squash perhaps? Lots of baking spice and orange yet not many signals that I was eating carrot. I almost got the baby food thing happening ....urge to spit up on my chin, burp, then shit my pants.....Is this the message I want to convey with my root offering? Computer says.. NO( Little Britain reference)
Now Now I'm not being a twat, I just didn't see anything out there in real life or cyber the idea I had for a carrot preserve. So I feel I can proceed without over doing the IT root of the season. There is room to rock this baby and I'm up for the challenge.
I think the root and I have a special bond. About ten years ago I had a bumper crop in Pleasure Point and was so proud of said crop I yanked up a root ,stomped to FU Tattoo in my muddy Wellies and told Jason"give me a big ole dirty root on my arm" He replied "of course you do Tabitha...sit down" The rest is history...I am a girl of the dirt and the carrot is my scepter I must find a better way........
CARROT JELLY
5.5C. fresh organic carrot juice (we love the Breville juice Foundation Elite)
STRAIN this pup through coffee filter or the resulting jelly will look like a fetus.
zest of two meyer or pink lemons juice of one
.5 C. fresh pressed apple juice
pinch of sea salt
pinch of fresh ground cardomon
pinch of Anardana powder (pomegranite pip dust)
ok here goes the odd bit....1C.golden sultans soaked in Grappa set aside longer they soak the better.
6T. pectin
8C. organic cane sugar you want that bit of molassas.
Boom chica Boom boom you now have your Mise En Place in order. Go roll up your sleeves, put on some clogs(trust me bulging veins from a career in standing will not get you laid)
A little Persian Music on the pod and a nice glass of Pomelo spritzer (xoxox Sean )
Time to get our Jelly on...
Big pot heavy bottom( like me)
Add juices, spices then heat for ten min to let the flavours mingle, do not rush this coutship she will betray you. Now add pectin while heat is on medium. Dissolve that pectin my friend or its a buggar party in the jelly. Bring to a full rolling boil almost can't stir down and add the sugar. dissolve all the sugar and once again bring to a full roiling boiling bubble. The timer is set for one minute exactly.
There is enough said these days about jars, clean, boiling etc....you know what to do ....sterilize , have ready to engage and all will be well in carrot town.
The minute is up. Pull off that heat and onto a heat absorbing surface.
In each jar add five soaked sultans.
pour through your trusty sterilized funnel half a jar of jelly . Then after all jars (approx 12) have been half filled add three or five sultans then topoff the jars with remaining jelly. Skim the blech from the top, a small grapefruit spoon works best.The film will surrender if gentle.
Lid, then steam bath and the next morning when wake up with orange fingers and mouth. You know you did good. A turkey sandwich will never be the same......
Now atleast I know there is room for all of our creative bursts and this little puppy with her 24K sparkle will not let you down. Fall is near and the larder is full , share with your friends all that you've done this summer and sit back and enjoy a Bunnys best friend........Carrot jelly...
well a week later and I wont be using this recipe for my biz.... I love it my friends love it but I need and want better.....Cardomon Carrot Marmalade it will be.. I wanted more citrus tang to off set the carrot earthyness. so be it I can change my mind if I want to....
3 comments:
Really carrots are the it thing? I guess it only took half a decade to finally catch on here. My first carrot jelly was in Spain many years ago. Good stuff and great with foie.
yea me too. BUT your spicy carrot spread is a dandy. I really like it. I tried a carrot butter ,chutney and jam from three other small producers and I dont know just not my idea of what the root was intended.
so Im over the stove tonight doin a bit o dexters lab....ohhhh foie.....
Thanks! I think I should rename it a butter though because I don't think it's jam like. Decisions.
So anyway, you'll find this tid bit of info interesting. I bought this wonderful old cookbook, Mrs. Beeton's Cookery Book, written in the early to mid 19th century. Guess what was in the preserves section. Oh yea, carrot jam.
I think you could go in so many different directions with carrot.
Have fun in the lab!
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