When you think of jelly, your mind probably goes to grape or strawberry, maybe even apple. But carrot jelly? Is that really a thing? Believe it or not, it is! Alexa also put it into my shopping cart. Reviews say that it is perfect for appetizers, with cheese and crackers. Now I am intrigued — is it a sweet spread that highlights the natural sweetness of carrots or spicy with a hint of citrus and spice? I can't wait to try this unique twist when it comes to my house.
What would you pair carrot jelly with? The possibilities are endless. Maybe I will try it on toast or a biscuit for breakfast. Maybe with cream cheese on a bagel, or even on my charcuterie board alongside sharp cheddar and crackers. I can just imagine Annie the Porcupine lining up little crackers and spreading each one with jelly, trying to decide which combination is her favorite.
Are you as curious as me? I did find a simple recipe that you can try at home, or you can just wait for your jar to come in the mail, like me.
Carrot Jelly Recipe
Ingredients:
1 ½ LBS Carrots
2 1/3 C Sugar
1 t Ginger
1 t Cinnamon
2 Lemons
Instructions:
Peel and grate carrots until you have ½ grated. Set aside.
Zest one lemon and juice both.
Peel and chop the rest of the carrots. Put them in a saucepan. Add enough water to cover them and cook for ten minutes.
When carrots are soft, drain and puree (I use a blender) Drain excess water.
Use 2 Cups of the pureed carrots (Freeze the rest for soups)
Add carrot, sugar , ginger and cinnamon. While stirring constantly, bringing to a boil for 5 minutes. Skim if it is frothy.
Remove from heat and skim off any foam.
After it cools add lemon zest and juice.
Pour into warm, jars and screw on lids.
I can just imagine with its vibrant color and sweet, spiced flavor, carrot jelly will be a fun and unexpected way to enjoy carrots – Annie the Porcupine will surely approve!
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