Carrot and apple jam for the winter – a recipe for the topping and layering with step-by-step photos

There are two reasons to make carrot and apple jam. First, it's healthy and contains many vitamins and minerals. Second, jam is a great way to use up apples. The fruit's flavor is enhanced by the addition of the pulp and juice.

Nutritional value per serving

260 kcal

Proteins: 0.54 g
Fats: 0.14 g
Carbohydrates: 66.7 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Carrot and apple jam for the winter

Ingredients

Servings

Carrot

1 kg
Apples

1 kg
Lemon

1 pcs
Water

300 ml
Sugar

500 G

Preparation

Step 1

Grate the washed young carrots on a coarse grater. Add half the sugar and 150 ml of water.

Step 2

Place the pan over medium heat and heat until the sugar dissolves and the carrots release their juices. Cook for about 20 minutes until the liquid evaporates. During this time, slice the lemon and add it to the pan. Cook for about a minute, then turn off the heat.

Step 3

Add the peeled, chopped apples, the remaining sugar and water, and cover with a lid.

Step 4

Cook over low heat for about 5 minutes until softened.

Step 5

When they become soft, chop everything with a blender and cook for another 5 minutes, maintaining a boil.

Step 6

Pour the hot jam into sterilized jars and seal for the winter.

Jam and vitamins

During prolonged cooking, vitamins literally disintegrate. And after six months of storage, there are practically none left in the preserve. But the benefits of the jam remain. Mineral compounds are more resistant to high temperatures. So you're still enriching your body every time you try another jar of jam.

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