Carrot Jam with Orange Juice and Lemon: A Monk's Autumn Recipe
Efrem Benderike, a monk and cook from Dervent Monastery in Romania, shares an unusual dessert: carrot jam with orange juice, lemon and cloves. The recipe was reported by “Adevarul”.
Carrots usually end up in soups, stews and salads, but they can also be turned into a sweet jam. The recipe comes from Efrem Benderike, a monk and cook at Dervent Monastery in Romania, according to “Adevarul”. A key ingredient is natural orange juice, which forms a fragrant syrup together with the sugar.
Ingredients
You will need 3 kg of carrots, 1.5 kg of sugar, 2 litres of natural orange juice, the juice of one lemon, a teaspoon of natural lemon zest powder and a few cloves.
Preparation
First, choose healthy, well-ripened carrots, then peel, wash and cut them into slices that are as even as possible. The slices should be neither too thin nor too thick, so they keep their shape while cooking. Put the slices into a large pot and add the sugar, orange juice, lemon juice, lemon zest powder and cloves.
Place the pot over low heat and cook slowly, stirring gently from time to time so the slices are not crushed. Cooking continues until the carrots become soft, glossy and slightly translucent, and the mixture of juice and sugar thickens into a syrup.
Checking if it is ready
The syrup's consistency can be tested with a cold-plate test: drop a little syrup onto a cold saucer and let it cool. If it stays thick and does not spread right away, the jam is ready.
Jarring and serving
Remove the cloves before filling the jars. Pour the hot jam into sterilised jars, seal them tightly and let them cool slowly. The result is a glossy jam with tender carrot slices, a fresh citrus flavour and a light, warm spice aroma. It can be served with pancakes, toast or porridge, or used as an addition to desserts.
