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Matt Preston's carrot jam

Name: Matt Preston's carrot jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 cups
Ingredients: 700g coarsely grated carrot; 500g caster sugar; 8 cardamom pods; Finely grated zest and juice of 1 lemon, plus juice from extra 1/2 a lemon; Pinch of saffron threads; Thinly sliced toasted baguette, prosciutto, salami and hard cheeses, to serve

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10m

15m

2 cups

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by Matt Preston

delicious. senior editor

Jun 10, 2017

Forget kale and cauliflower – the not-so-humble carrot is totally where it’s at this winter, says Matt Preston.

700g coarsely grated carrot
500g caster sugar
8 cardamom pods
Finely grated zest and juice of 1 lemon, plus juice from extra 1/2 a lemon
Pinch of saffron threads
Thinly sliced toasted baguette, prosciutto, salami and hard cheeses, to serve

Method

1.

Combine carrot, sugar and 1 tsp salt flakes in a bowl and stand for 10 minutes until carrot releases its juices.
2.

Meanwhile, bruise the cardamom pods, reserving seeds and discarding pods. Using a mortar and pestle, pound cardamom seeds until coarsely ground.
3.

Add carrot mixture, lemon zest and juice, saffron and ground cardamom seeds to a saucepan over medium-high heat. Cook, stirring occasionally, for 12-15 minutes or until almost all the liquid has evaporated and the carrot is translucent. Stir through extra lemon juice.
4.

Serve with baguette, prosciutto, salami and cheeses.
5.

Jam will keep, unopened in a sterlised jar, for up to 6 months and 1 month once opened and chilled.