Laura Calder’s Carrot Confiture
"I grew up having vegetable gardens, so we always ate fresh carrots," recalls Calder. "I’m used to eating vegetables at every meal, even for breakfast. This carrot jam is delicious on toast. Try this easy recipe and use it in place of butter or fruit jam, or on top of light cream cheese."
8 carrots, peeled and sliced
2 cups (500 mL) sugar
Zest from one lemon
Juice from two lemons
10 whole almonds, finely chopped
1. Put carrots in a saucepan and fill with water until carrots are covered. Boil until very soft, then puree the carrots.
2. Pour pureed mixture back into saucepan and stir in sugar. Add lemon zest and juice, and bring to a boil.
3. Cook, stirring occasionally, until "glassy and jammy."
4. Remove from heat and stir in chopped almonds.
5. Let cool; transfer to a two-litre jar (or divide into two one-litre jars) and store in fridge for up to one month.
Per 2-Tbsp (30 mL) serving: 39 calories, 0 g protein, 0 g fat (0 g saturated fat), 10 g carbohydrates, 0 g fibre, 0 mg cholesterol, 7 mg sodium
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too much sugar in this and it isn't even mentioned in the nutritional information