Carrot & ginger jam

I looooooooooooooove carrots. So when they are cheap I can't help myself and I buy them. Unfortunately I usually end up dumping half of them because they go off quicker than I can eat them. Despite of my love for them.

This time, however, I was determined not to let this happen. I decided to look up for things to do with them. I also had also bought some fresh ginger in my quest to expand the range of foods I eat as part of my New Year's Resolutions.

So I searched for carrots and ginger recipes on the web. Et voilà: carrot & ginger jam, of course! D'oh! Carrots are naturally sweet and although I was shocked the first time I heard about carrot cake, many, many years ago, jam somehow made sense now.

So I decided to give it a go. I found different recipes on the web that had more or less ingredients, so I went along with what I had & I did my best. Here it goes:

Ingredients:
- carrots
- ginger
- orange
- brown sugar
- cinnamon stick

Instructions:
Peal & chop the carrots. Boil them until soft & drain.
Juice the orange and grate the ginger. Add together with the rest of the ingredients to the boiled carrots.
Cook on low heat, stirring to avoid the mix getting burned.
Let it cool down.
Filled the jars and put them in a bigger saucepan with water, bain-marie style.

Let it cool down.

Eat as you like: on toast, as a yogurt topping, as pastry filling... let your imagination fly!