Carrot and Almond Preserve Recipes

Ingredients :

1.5 kg

1 tbsp

baby carrots, chopped

chopped blanched almonds

rum to measure

grated rind and juice of 1 lemon or lime

granulated sugar, to measure

1. Place the carrots in a deep pan and just cover them with water.
2. Simmer until the carrots are quite soft.
3. Drain, then blend in a food processor fitted with the steel blade.
4. Turn out into a large mixing bowl which you have previously weighed.
5. Now weight the bowl with the purée to find the weight of the purée, and note it down.
6. Add an equal weight of sugar, then mix in the lemon rind and 1 tbsp of juice.
7. Simmer the mixture gently over a moderate heat until the preserve thickens.
8. It should come away from the sides of the saucepan.
9. At the last moment stir in the almonds and 1 tbsp rum for each 500 g carrot purée (the weight that you noted down).
10. Pour preserve into sterilized jars and seal.

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