I must admit that I haven’t bought jams for years – I much prefer making my own, as making jams is one of the most delicious ways to preserve a season’s harvest. Whether using fall fruits, strawberries from a local orchard, or berries from my own garden, I end up stirring jam many times over the course of a year.
But why stop at making fruit jams? Vegetables are wonderful candidates too. And carrots are especially delightful here – simmered with star anise and lemon juice, this jam is not-too-sweet and full of carroty essence. The only way this vegetable jam differs from a fruit jam is the way it’s cooked – indeed, we’ll need to compensate for the firm texture of the roots, as well as for their low sugar content.
This carrot jam is wonderful on its own, but it really shines when served with cheeses… especially soft, creamy, bloomy cheeses. So for a stunning assortment, pair the aromatic jam with fresh goat cheeses, Camembert, Brie and triple cream cheeses.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.