A jam, or a butter, or a conserve? Honestly, I don’t even know. Do you ever have those food preserving (or cooking, or baking, etc.) moments when you think to yourself, “I have no freaking clue what I’m making, but… fingers crossed it works and tastes half way decent”? My sentiments Thursday evening when I was asked, “remind me again, what is it exactly that you’re making?!” While perusing the local farmers’ market last weekend, post yoga, hungry, and feeling creative, I found myself day dreaming of the savory flavors of the roasted onion jam that I made a couple years ago. Caught in that late winter come early spring produce limbo (i.e. no fresh fruits or anything close to resembling it), I found myself thinking, “aside from pickles what other preservation method can I employee this week?” I spotted a bountiful bunch of carrots and scallions at the Maple Springs Garden farm stand and thought to myself, “is carrot jam even a thing? hmm…”.
Sweet, tart, weirdly apricot tasting, and somewhat resembling something you may have tasted at an Asian restaurant, the set of this experimental jam shocked me when I woke up this morning. “Holy crap it worked!” I find myself torn over whether to call this a jam or a butter as the texture is more of a butter, but the preservation method follows that of a classic jam. Nonetheless, enjoy this roasted carrot jam atop toasted bread or savory crackers, paired with a mild cheese and salty cured meat.
On a completely different note, I’m heading to Hawaii tomorrow morning for a week long science work thing. Know of any good food spots in Oahu? Or better yet, any odd Hawaii specific preserves or preservation techniques. Please, drop me a line if you think of thing I must do while island bound. Till next Sunday, be sure to check out my Instagram for trip adventure photos. 🙂
- 2-3/4 pound carrots
- 1 bunch scallions (sliced)
- 1/2 cup white sugar
- 1/2 tsp lemon zest
- 1/2 tsp kosher salt
- 1/8th tsp garlic powder
- dash of cracked black pepper
- 1-1/2 cup water
- 3/4 cup white vinegar
- 1 box (or 3 Tbsp) low or no sugar pectin
- Preheat oven to 400* degree Fahrenheit.
- Peel then coin carrots. Combine carrots and chopped scallions in a oven safe dish. Add one inch of water to the bottom of the pan and then cover with lid or foil. Stirring every 15 minutes, roast carrots until very tender throughout and yield when pierced with a fork (approximately 50 minutes)
- When time is up remove carrots from oven, let cool for 10 minutes. In batches puree carrots in a blender/food processor/immersion blender.
- In a large-sized, non-ionized pot, combine pureed carrots, vinegar, sugar, salt, pepper, garlic powder, and lemon zest. Add water. Stirring occasionally, cook down over low heat for 1 hour.
- Add powdered pectin and cook hard for 1 minute. Remove from heat.
- Ladle jam into warm pint or half pint jars leaving approximately 1/4 inch headspace. Wipe rims, apply lids and rings (finger tight), and then process in a hot water bath for 10 minutes.
- Remove jars from canner and let cool on a folded towel for 12-24 hours.