Review: Carrot Rhubarb Jam with Rosemary
Print This Post
Tigress in a jam posted this delicious marmalade recipe, which we enjoyed last weekend on Seminole pumpkin bread.
This jam, or marmalade was delicious and very easy to make. The combination of carrots, orange and rhubarb with a touch of rosemary – wow. Making the jam, I used much less sugar and vegan pectin (apple pectin) to set the jam. I was happy about the decision to use less sugar, as it was already very sweet. Tigress in a Jam has many nice jam and butter recipes, I think the next recipe I try will be the carrot, apple butter with cardamom. Tigress had adapted her recipe from a recipe in Well Preserved: Small Batch Preserving for the New Cook by Mary Anne Dragan
This entry was posted on Monday, March 1st, 2010 at 5:30 pm and is filed under Carrot, Reviews, Rhubarb. You can follow any responses to this entry through the RSS 2.0 feed.
This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.
