|Source: Claire Fitts, Butterfly Bakery|
|Prep time: 1 1/2 hours||Cooking time: 30 minutes||Total time: 2 hours|
Maple lends carrots a hint of sweetness in this unusual jam. This recipe was taught in a City Market class on cooking with maple syrup, with Claire Fitts of Butterfly Bakery.
Cut off the ends and then halve or quarter the carrots lengthwise and place on a greased cookie sheet. Bake for 30-45 minutes at 350°F, until brown and slightly shriveled.
Purée the carrots in a food processor with the maple syrup and vanilla until the mixture is a thick mash. Add the mash to a medium saucepan with the calcium water.
Put the water in a high-sided container and sprinkle the pectin over the water. Use an immersion blender to blend and dissolve the pectin in the water. Add the pectin mixture, lemon juice and cinnamon to the saucepan and cook over medium heat until thick and bubbling, stirring often (5-8 minutes). Let cool and refrigerate.
Note: 1 cup of water can be replaced with bourbon or aged rum for an added punch.