Cookbook:Carrot Jam
| Carrot Jam | |
|---|---|
| Category | Jam and Jelly recipes |
| Yield | 3 cups (800 g) |
| Difficulty | |
Nutrition Facts | ||
|---|---|---|
| 50 servings per recipe | ||
| Serving size | 1 tablespoon (16 g) | |
| Amount per serving Calories |
50 | |
| % Daily Value* | ||
| Total Fat 0.1g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 14mg | 1% | |
| Total Carbohydrates 12g | 4% | |
| Dietary Fiber 0.6g | 2% | |
| Total Sugars 11g | ||
| Includes 10g Added Sugars | 20% | |
| Protein 0.2g | 0% | |
| Vitamin D 0mcg | 0% | |
| Calcium 7mg | 1% | |
| Iron 0.1mg | 1% | |
| Potassium 68mg | 1% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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As carrots are fairly sweet, they can often be used in sweet dishes with good results. One such recipe is carrot jam; this is a simple version from Denmark.
Ingredients
Procedure
- Boil the water and carrots until tender.
- Add juice and sugar, and continue to boil for a further 15–20 minutes.