Carrot Jam with Pistachio and Almond

I’m not really a jammy person, but I do love this one. Not only has it a Saturday-afternoon-in-front-of-the-telly-with-muffins quality to it, it’s a great standby to have in your pantry. I use it for all sorts of things, but it’s quite a good shortcut for making a half-decent sweet and sour sauce, or for adding to fried onions for a crisp, caramelized vegetable topping.

Technically, this is more of a ‘conserve’, as the stars of the jam, i.e. the carrots, are cooked in sugar right fr