Take your cheese and charcuterie boards to the next level!
I’m always on the lookout for interesting new condiments to add to my party platters. The biggest thing I look for is an accessory that provides a great contrast of flavour. For example, if my meats are salty, I like a sweet condiment to balance them out. This jam – gently sweetened and full of the warming spices that make carrot cake beloved by many – is ideal for charcuterie boards and cheese platters. I’m also looking forward to serving it with ham and roast pork as it is as versatile as it is easy to prepare. It would make a great hostess gift, too!
- 4 1/2 cups (1.125 L) finely grated carrots (about 4 – 6 medium carrots)
- 1 1/2 cups (375 mL) lightly packed brown sugar
- 2 teaspoons (10 mL) finely grated lemon zest
- 3 tablespoons (45 mL) freshly-squeezed lemon juice (1 – 2 lemons)
- 1/2 teaspoon (2.5 mL) kosher salt
- 1/2 teaspoon (2.5 mL) ground cinnamon
- 1/2 teaspoon (2.5 mL) ground ginger
- 1/4 teaspoon (1.25 mL) ground cloves
- 1/8 teaspoon (.65 mL) freshly grated nutmeg
- 1/4 cup (60 mL) water
- 1/2 teaspoon (2.5 mL) vanilla extract
- In a medium-sized, heavy duty pot, combine the carrots, sugar, lemon zest, lemon juice, salt, spices and water.
- Bring to a boil. Cover and cook over medium-low heat, stirring occasionally, until the carrots are soft, about 40 minutes. Remove lid and increase heat slightly; cook for a few minutes more until only about 2 tablespoons (30 mL) of the liquid remains.
- Remove from heat and stir in vanilla.
- Puree with a stick blender (or in a conventional blender) if a smoother texture is desired.
- Transfer to clean, small canning jars; seal and refrigerate for up to 6 months.
Makes approximately 2 cups (500 mL) of jam.