Apricot, Carrot and Almond Jam

An unusual jam combining carrots, apricots, ginger, and almonds. Excellent on toast or with creamy rice pudding.

Vegetarian Almonds Jam Preserve Apricot

Estimated Nutrition

Calories

1092.7

kcal / serving

2185.4 kcal total

Carbs

248.1g

per serving

496.1 g total

Fat

13.3g

per serving

26.6 g total

Protein

9.1g

per serving

18.2 g total

Cook Time

minutes

Serves

jars

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

400

Sugar

granulated or caster

Fruits

600

Apricot

fresh, halved, stones removed

piece

Lemon Juice

small lemon, juice only

NutsSeeds

Almond

chopped

Vegetables

100

Carrot

grated, peeled

Ginger

fresh piece, peeled, grated

Method

Add halved apricots to the pan and cook covered for five minutes until fruit breaks down.

Stir in the grated ginger and cook uncovered until most moisture has evaporated.

Add sugar and lemon juice, then boil until reaching 105°C while stirring frequently.

Stir in the chopped almonds.

Cool for a few minutes before ladling into hot, clean jars and sealing.

Boil grated carrots in 300ml water in a lidded saucepan until soft and water evaporates.