5 cups, about a lb., of shredded carrots
1/4 lb. oranges
1/4 lb. lemons
all seeds and hulls of juiced citrus fruits
4 cups sugar
1/2 tsp. vanilla
1/2 cup chopped dates
Place the shredded carrots in a 3 qt. pot.
Using a peeler or zester, remove the zest layer of the citrus; mince it and add it to the carrots. Squeeeze the fruit juice into the pot, reserving the seeds. Tie the seeds and hulls into several layers of cheese cloth; add this, also, to the pot. Stir in the remaining ingredients.
Bring the mixture to a boil over med-hi heat. Reduce the heat. Simmer the mixture, stirring frequently for about 30 minutes. Discard the tied seeds and hulls.
Ladle the jam into 4 sterilized, still-hot half-pint jars. Wipe rims and cap immediately with still-hot lids, plus rings. Process in a water bath for 10 minutes.
Alternatively, you can pour the jam into the sterilized jars and refrigerate. Jam should keep for at least 3 months.
lbs of ripe peaches, peeled, pitted and chopped
21/2 cups champagne or other white wine vinegar of 5% acidity
1 tsp salt
1 lb. bron sugar
1 small vanilla bean
2 2-inch strips of orange zest
1 tsp. mustard seed
1 cinnamon stick
1 1/2 inch slice of peeled ginger root
1 tesp. whole cloves
1 nutmeg, cracked ( used 1/4 tsp. ground nutmeg)
1 tsp. junniper berries
Combine the peaches, vinegar, salt and brown sugar in a 4 quart pot. Tie the remaining ingredients in several layers of cheesecloth and add this to the pot. Over high heat, bring the ingredients to a boil. Reduce the heat to medium, cover and simmer until peaches are extremely soft- about 30 minutes.
With a slotted spoon, transfer the peaches to a fine sieve and push them through, or put in a blender and puree them. (I used an immersion blender and it was perfect.) Return the puree to the pot with tied spices. Simmer the mixture uncovered until quite thick- about an hour. Remove and squeeze the spice bunch juice into the pot.
Ladle the ketchup into five or six sterilized jars, still hot from the bath. Wipe rims and cap immediately with still-hot lids, plus rings. Process in a boiling water bath for 15 minutes.
These make wonderful Holiday gifts.