[attach id=487771 size="medium"]Photo: Gino Galea[/attach]

You can make this jam with stevia and still achieve a thick consistency. I lightly pureed the mixture five minutes before removing it from the heat, but if processed sugar is omitted, it will need to be consumed within two weeks and kept in the fridge.

You will need:
1 kg carrots, peeled and chopped up
1 cup orange juice
1/2 cup lemon juice
Grated zest of an orange
Water to be used as required to prevent the mixture from drying up

Place the chopped carrots, citrus juices and half the orange peel in a heavy pot and bring to boil. Turn down the heat and allow to simmer and cook slowly until the carrots are soft. Add water as required to prevent the mixture from drying up, but a little at a time as you do not want a very watery mixture.

Once the carrots are cooked, add the rest of the orange zest and the sugar and bring to a fast boil, reduce the heat and keeping it on a rolling boil. This is an important stage, do not let it cool and loose the boil so that the jam will reach setting point quickly and retain its colour.

Keep at this stage for 10 minutes, switch off and test the setting point using the saucer method.

Place the saucer in the freezer and test the jam by putting a few drops on the cold plate. If it wrinkles when you push it with your finger, it has reach setting point. If it is still runny, return to heat, boil and retest. The best color is achieved when the jam is not over heated for a long period of time.

If it has not reached setting point, bring to a boil again and keep at rolling boil for another 5 to 10 minutes. Store in sterilised jars.

We served ours with burrata while it was still warm.

You can find more recipes by Lea on www.goodfoodeveryday.wordpress.com and watch her cook every afternoon on TVM2.

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.