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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Place a plate in the freezer for testing the jam later.
Put grated carrots and water in a large pan over high heat and bring to boil until carrots are tender.
Add zest and juice of oranges and cook for a further 5 minutes. Add the sugar and boil for 30 minutes, stirring occasionally as the pulp thickens and setting point is reached. Add the lime (or lemon) juice and zest.
Put a teaspoon of the jam onto the chilled plate and let it cool down for 30 seconds to 1 minute. If it remains as a runny liquid, it is not ready to set and so you need to continue heating. If however it has thickened with a skin on top, and it wrinkles when pushed with the spoon or a finger, then it is ready to set.
Turn off the heat and leave the jam to cool for around 15 minutes without stirring. This will start the setting process and also prevent any solid fruit from floating up to the top of the jar when it is decanted.
Pot into hot sterilised jars immediately and cover.
If you prefer a jelly texture to your jam, use half granulated and half jam sugar.
Today's experiment! Reduced the quantities as wasn't sure how this would go. Very sweet,texturely not sure I would describe it as a jam,however I will try it again but grate carrot more finely,and less sugar. I think that might solve the problem :-)
Might use this batch as a chutney instead! - 27 Apr 2014