This week, we are focussing on all things orange with our very popular Spiced Carrot Jam, a particular favourite with cheese lovers, and this sweet delight was designed very much with cheese in mind. I have always been a big fan of the sweet/salt flavour combination; I was convinced at school that I was the creator of the cheese and marmite sandwich, and despite some funny looks from my classmates, I’m glad to see that so many others enjoy it too!
A Traditional Persian Recipe
Although this is called carrot jam, it is really more like candied carrot and is inspired by the Persian recipe for carrot jam, which dates back to the 12th Century. Traditionally, lemons, limes or, oranges are used to temper the sweetness slightly, and we use both lemon and orange in ours. Depending on your preference, different spices can be used to flavour the jam, including rose, cardamom, ginger and saffron. We use nutmeg, cloves and cinnamon, which gives the jam a lovely Christmassy smell.
Spiced Carrot Jam Pairings
Traditionally, carrot jam is eaten for breakfast with cheese and bread, and this is certainly my favourite way to enjoy it. It goes particularly well with harder, more salty cheeses such as Cheddar cheese, Wensleydale-style cheese or even a Manchego. A family favourite is to make a toasted cheese sandwich with the Spiced Carrot Jam inside it, which melts into the cheese even more delicious!
I have also been known to put some jam into the middle of a carrot cake, as the flavours really complement each other.
No Waste Cooking – Carrot Tops
If, like me, you don’t like to see anything go to waste, you can also use the carrot tops in your cooking. Carrot tops taste a little like parsley, so you can wash and chop them and use them like any other green herb in your salads or for flavouring dishes. Select the most tender stems, which you can use for garnishes or smoothies. They’re not just for feeding our pet rabbits or guinea pigs like we used to as children!
