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Carrot-Cardamom Sweet with Pistachios
- Makes about
4
half-pint jars - Difficulty
Easy
Published 2010
Just a few simple ingredients come together in this very sweet and fragrant refrigerator jam. It’ll keep almost indefinitely in the refrigerator, and makes a lovely fall gift for neighbors and friends. Serve it in small spoons with strong-flavored aged cheeses and good crackers after a hearty Mediterranean or Middle Eastern meal.
Ingredients
2 pounds 2 2
Method
Peel the carrots and coarsely grate them or chop and pulse them in a food processor until finely minced. Put the carrots in a wide, 6- to 8-quart preserving pan. Coarsely grate the zest of the oranges and lemons into the pan, then juice the citrus, pick out any seeds, and add the juices to the pan, along with the sugar, cardamom, pistachios, and 1 cup water. Bring to a boil, then lower the heat