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Al-Ahram Weekly 2 - 8 March 2000 Issue No. 471 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 2 - 8 March 2000 Issue No. 471
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Interview Features Focus Heritage Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Red carrot jam
By Moushira Abdel-Malek
Ingredients:
2kgs red carrots
1kg castor sugar
2tbsp dried clove (whole)
2 mandarin rind
6tbsp fresh lemon juice
Method:
Scrub the carrots in soap and water. Rinse thoroughly and gently peel any hairy skin. Chop the carrots into tiny squares, by hand or by electric chopper. Remove into a large cooking pan. Add tap water just as high as the carrots. Add half the quantity of lemon juice and the rind. Wrap each tablespoonful of clove in a squared piece of cotton cloth. Tie the cloth tightly on the clove and add to the carrots. Cover and boil over medium heat until the carrots are tender. Strain carrots and leave aside covered. Add the sugar to the water and bring to the boil. Add the remaining lemon juice. Leave to boil over medium heat until the syrup thickens. Add the strained carrots and leave to cook (approximately two hours). Fill in sterilised jars while still warm and store.
