Carrot Jam - 3 different ways

Enjoy carrots in a whole new way, just as 'Dr. Carrot' prescribed. Carrot Jam ("mock marmalade" from Readers Digest 'The Cooks Scrapbook') - makes 3lb: 2 1/2 lb small carrots, peeled and thinly sliced 2 1/2 lb caster sugar finely grated rind and strained juice of 2 lemons finely grated rind and strained juice of 1 small orange Put the carrots into a large saucepan and add just enough water to cover. Bring to the boil and cook for 15-20 minutes, or until soft. Strain off and reserve the cooking water. Puree the carrots with 1/4 pint of the reserved cooking water in a food processor, then return to the pan. Pour a further 1/4 pint of the reserved water into a seperate pan and and the sugar. Stir over a low heat until dissolved, brushing down the sides of the pan with hot water to keep it free of sugar crystals. Add the sugar syrup to the carrot puree and stir in the lemon and orange rinds and the juice. Bring to the boil over a low heat, stirring occasionally, then boil rapidly for 10 minutes.Remove the pan from the heat and test for a set. If necessary, boil the jam for a further 5 minutes and test again until setting point is reached. Pour the jam into clean, warm jars and cover immediately with waxed paper discs and cellophane covers. Label when cool and store in a cool, dry, airy cupboard. Carrot Jam to Imitate Apricot Preserve (Beeton's Book of Household Management 1861 (first edition facsimile 1971) - sufficient to fill 3 pots: Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar the grated rind of 1 lemon the strained juice of 2 6 chopped bitter almonds 2 tablespoonfuls of brandy Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve. Weigh the pulp, and to every lb. allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time. When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam; then put into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep: with the brandy it will remain good for months. Carrot Jam ("eeking out the fruit" We'll Eat Again Marguerite Patten): 8 oz peeled carrots 1 lb. sliced cooking apples (weight when peeled) 1/4 pint water varying weight of sugar Cook 8 oz peeled carrots in a little water until a smooth pulp. Cook 1 lb sliced cooking apples (weight when peeled) in 1/4 pint water until a smooth pulp. Mix the carrot and apple pulps together. Measure this and to each 1 pint allow 1 lb sugar. Tip back into the saucepan, stir until the sugar has dissolved, then boil until stiffened. This never becomes as firm as real fruit jam.