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Try Hugh Fearnley Wittingstalls carrot jam recipe

Carrots can be used to make a delicious jam recipe

People with a bit of a sweet tooth may be looking for some interesting recipes that make use of culinary spices.

Writing for the Guardian, celebrity chef Hugh Fearnley-Wittingstall explained how to make carrot jam, which he claimed is "delicious on hot toast or crumpets".

Eager cooks will need 1kg of peeled and grated carrots, as well as the finely grated rind and strained juice of two lemons and one orange.

These are placed into a preserving pan with 900g of granulated sugar, before two to three cinnamon sticks and six cloves are wrapped in a circle of muslin and added to the mixture.

"Leave overnight to macerate," Fearnley-Wittingstall stated.

Around 900ml of water and some grated nutmeg is introduced the next day, which is then boiled for 30-40 minutes until the jam reaches setting point.

The spice bag is removed before the mixture is cooled and poured into sterilised jars.

Fans of fruit and vegetables may also want to try Fearnley-Wittingstall's recipes for cherry and chocolate tart or apricot mousse.

Related Products: Ground Nutmeg, Cinnamon Sticks, Cloves

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