Carrots are a wonderful and almost always available fresh vegetable which makes this a great jam in most seasons. I made this recipe this weekend for our Yummy Sprout booth at the Madison Moms Blog Eggstravaganza with ingredients graciously provided by our local Whole Foods Market. I had quite a few people loving this jam on top of rice crackers with a bit of fresh carrot shreds on top, mmm just like carrot cake.
3 large ripe Oranges, peeled (1 zested)
4 Large Carrots, peeled and shredded
3/4 cup Pure Maple Syrup
¼ tsp Cardamom
¼ tsp Cinnamon, heaping
Add all of the ingredients to a large sauce pan. Cover and heat on medium to med/high heat for about 10 minutes, stirring a few times. Once bubbly and juicy uncover and continue to cook on low for about another 50-60 minutes or so as it thickens, stirring a few times. Mash it a bit with a wooden spoon or potato masher as it cooks. Spoon into a glass jar with an airtight lid. You can store in the fridge for up to two weeks or freezer for up to 3 months.