Carrot Confiture

TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: 30 min
Cook: 25 min
 
YIELD: about 2 cups/500 ml
LEVEL: Easy

ingredients

  • 1 pound/500 g carrots, peeled
  • Water, as needed
  • 2 cups/400 g sugar
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 10 whole almonds, chopped
  • 2 tablespoons Cognac
    • Serving suggestion: Serve on bread with cold butter.
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      Directions

      Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool. Cook's Note: Enjoy on bread with slabs of cold butter.

      SERVINGS: 16 (per 2 tablespoons)
      Calories: 119
      Total Fat: 0 grams
      Saturated Fat: 0 grams
      Protein: 0 grams
      Total carbohydrates: 29 grams
      Sugar: 27 grams
      Fiber: 1 gram
      Cholesterol: 0 milligrams
      Sodium: 20 milligrams

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      5

      Newest Ratings and Reviews

      Read all 9 reviews

      • on July 28, 2013

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        I love this recipe but also found it too sweet the first time I made it and cut the sugar almost in half. I'm going to try vacuum sealing it using a water bath. That way I can double the recipe and store some for later.

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      • on January 22, 2013

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        I absolutely loved it, it remind me of my grandfather, he is from France and woyld make this when I was a small girl but instead of the lemon he would use oranges, he would also process it in bath water and was ok to store for a year. Thank you for the reipe, love the show!

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      • on December 24, 2012

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        I made this for Xmas gifts and it tastes pretty good, just too sweet! If I make it again I will use 1 cup less sugar. I added cardamom pods as the puree cooked down for a extra boost of flavor.

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