Carrot jam.

Yes, you have read well. A carrot jam.
Maybe it will sound a little bit strange, but I made this experiment the other day and the result is soooo tasty 🙂 It’s even so easy to make and it doesn’t require a lot of pans and materials, only creativity and patience.



Carrot jam

Ingredients: (x 1 medium jar)
300gr sweet carrots
100gr brown sugar
150ml water
half of an apple
one lemon

Proceeding:
Wash accurately the carrots and the apple and remove all stems.
Chop the carrots and the apple in cubes, put in a large pan with water and let it cook at light heat.
Add sugar, the lemon juice and the lemon curd and cook for about one hour, stir every 15minutes.
Add water if it too dry.
When the carrots are mashed the jam is ready, you can melt better with the aid of a mixer, but first remove the lemon curd if you don’t like.
Put the jam in a jar and let it cool down upside down.
Add a pinch of cinnamon as taste. 😉

Marmellata di zucca, cannella, zenzero e noce moscata.

Zucca, zucca e ancora zucca per un’altra ricetta autunnale! 😉
Stavolta vi delizio con questa marmellata di zucca, cannella, zenzero e noce moscata davvero unica e particolare, ideale per la colazione o per farcire dolci e crostate…

Gnam!

Marmellata di zucca, cannella, zenzero e noce moscata
Ingredienti:
1kg di polpa di zucca
300gr di zucchero
1 limone piccolo
2 cucchiai di cannella
1 cucchiaio di zenzero
1 cucchiaio di noce moscata

Procedimento:
Ridurre la polpa di zucca a dadini e metterla in una pentola con il succo di limone, cuocere per mezzora e aggiungere lo zucchero, la cannella, lo zenzero e la noce moscata. Lasciar bollire per almeno un’ora girando di tanto in tanto, amalgamando il composto con il frullatore a immersione. Mettere la marmellata ancora calda nei vasetti e lasciar raffreddare capovolti in un luogo fresco e buio.

Pumpkin, cinnamon, ginger and nutmeg jam
Ingredients:
1kg pumpkin’s flesh
300gr sugar
1 little lemon
2 tablespoons of cinnamon
1 tablespoon of ginger
1 tablespoon of nutmeg

Proceeding:
Cut the pumpkin’s flesh in dices and put them in a pot with lemon juice, cook for half an hour and then add sugar, cinnamon, ginger and nutmeg. Let it boil for at least one hour, stiring sometimes and blend it with a mixer. Put the hot jam in jars and let cool upsidedown in a fresh and dark place.

Bon appetit!

Con questa ricetta partecipo a: