( Please see the sections on "Hints" and Conversion Tables
Root vegetable jams used to
be made during the winter, when fresh fruit was not available. Try this as a
filling for Swiss Rolls, tarts and sponge cakes.
|1 kg (2lb) carrots, finely grated
||250g (8 oz) sultanas
|500 ml (17 fl oz) water
||750g (1½ lb) granulated sugar
|rind of two lemons
||juice of three lemons
|2 tsp ground ginger
Put the carrots,
sultanas and water in the preserving pan. Bring to the boil, reduce the heat and
simmer for 10 - 15 minutes, until the carrot is just soft. Add the sugar, lemon
rind and juice, stirring until the sugar is dissolved. Bring to the boil, then
simmer, stirring frequently, for one hour or until very thick ( there is no need
to test for setting point). Add the ginger and remove the pan from the heat.
Ladle into the hot sterilized jars and seal.
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