Lemon and Carrot Jam
Recipe: #16903
January 22, 2015
Categories: Side Dishes, Lemon, Eastern European, Canning/Preserving, Sunday Dinner, Fat Free, Gluten-Free, Kosher, Low Cholesterol Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, more
"From the Russian Heritage Cookbook THEY SERVE THIS WITH THEIR ROAST BEEF. Yield 3 cups"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (355.3 g)
- Calories 647.1
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 108 mg
- Total Carbohydrate - 165.7 g
- Dietary Fiber - 4.2 g
- Sugars - 158.1 g
- Protein - 1.4 g
- Calcium - 53 mg
- Iron - 0.5 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut carrots into 1/2 inch slices.
Step 2
Cook carrots until tender; drain and sprinkle with sugar and lemon zest.
Step 3
Add 2/3 cup water to carrot mixture. Cook over very low heat--add water to keep from burning. Add lemon juice or sugar as needed. Simmer till the syrup is thick and carrots are almost transparent (I THINK YOU COULD CAN THIS IN 1/2 PINTS)
Step 4
Serve with beef.
Tips
No special items needed.
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