Spiced Carrot Jam
makes 2 cups
4 cups shredded or coarsely chopped carrots
1 cup granulated sugar
1 Tbsp. minced fresh ginger
2 tsp. freshly grated lemon zest
¼ cup lemon juice
¼ tsp. ground nutmeg
1 tsp. salt
1 cinnamon stick
1 cup water
In a large container, mix together the carrots, sugar, ginger, lemon zest, lemon juice, nutmeg, and salt. Cover and macerate for an hour.
Place in a pot and add the cinnamon stick. Cover and bring to a simmer over medium heat. Reduce heat to low and cook the carrots, covered, for 30–45 minutes until they’re tender.
Once the carrots are just tender, uncover and add the water. Bring the liquid to a boil and reduce to a simmer. Allow to cook until thickened, 10–15 minutes. Remove from heat and allow to cool; remove the cinnamon stick before transferring to an airtight container. Jam keeps for up to 3 weeks in the refrigerator or can be frozen.
Carrot jam is a great condiment for cheese or charcuterie boards, or it can be used as a spread on toast with quark or ricotta.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
