Why would anyone make carrot jam, you say? To luxuriate in carrots elevated to a higher, sweeter calling? To treat spring’s plucky root veg to an honourable place in the jam cabinet? To have an excuse to buy brandy?
All the reasonable reasons. And this isn’t some budget jam for drifters too thrifty to afford a box of raspberries – it’s a fancypants thing. A hint of brandy adds mystery and depth, toasted ground almonds enrich, feathery bits of micro-carrot swirl through it for texture and beauty. See? Fancy dancy. Continue reading