Taste like orange marmalade but definitely not that bitter. The brandy enhances the flavour even more.
[makes 2 bottles x 550 gm]
700 gm orange flesh - chopped and retained the juices too
200 gm carrot - grated
zest and juice of 1 lemon
zest of 3 oranges
700 ml water
400 gm sugar
1 tbsp brandy [optional]
|Boil carrot, orange flesh and rind until soft|
|Simmer until water has reduced and fruits are soft|
|Add sugar and simmer until jam gels up|
- Prepare the fruits as above. Make sure the white pith is removed from the orange and lemon skin [to reduce bitterness]. Discard all seeds. Place a small saucer in the freezer [this is use to test whether jam is ready].
- Bring water to boil in a heavy based saucepan. Add in the grated carrot, orange flesh and lemon rind and boil for 15-20 minutes, then reduce heat to medium. Simmer until water is reduced and fruits are soft. Stir ocassionally to prevent sticking to base of pan.
- Add sugar and continue to simmer for about half an hour or more until mixture is thickened. Stir occasionally to mix ingredients well and add in brandy when jam is almost okay. Simmer until it gels up. Place a teaspoon of jam on saucer. Leave in fridge for a few minutes and jam should be ready if it forms a mass.
- Store jam in sterilised airtight bottles. Always refrigerate jam as homemade jams are without preservatives.