Carrot Jam

Bring almond kernels to a boil with water, drain, squeeze out of shell and chop preferably in a compact blender. Rinse carrots, peel and grate with food processor or possibly coarsely puree in hand blender. Squeeze orange, grate peel, add both to a saucepan with almond paste and shredded carrots. Bring to a boil over medium heat, gently simmer for about 10 minutes until carrots are almost tender.

Meanwhile, rinse apricots, remove seeds, cut into eighths, add to carrot form. Stir in sugar. Blend heartily with a hand blender. Stirring throughout, let bubble gently, make 2-4 min as directed on package.

Pour into previously rinsed twist-off jars that have been rinsed with boiling hot water. Close lids tightly and turn upside down. It is best to keep in the refrigerator, as the sugar content is relatively low. Stored in a cool place, the jam will stay fresh for about 2 months.

Info:

Carrots and apricots are abundant in beta-carotene, which has an important function in cell defense and protects the skin from the effects of strong Uv radiation. The fat-rich almond kernels improve the absorption of carotene from plant cells.

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