The Jamlady Newsletter
© Beverly Ellen Schoonmaker Alfeld
The Jamlady Newsletter: September 2005
Editor: Bev Alfeld
Box 874, Crystal Lake, IL 60014
Jamlady@Jamlady.com
A free newsletter by Jamlady.com
© 2005
The Wonderful World of Carrots --- A market goer exclaimed, I used to think that carrots were orange, but now I see purple, yellow, and white carrots at farmer's market. Yes, carrots come in different colors and this is not something new. Differently-colored carrots have been around for a long time. Jamlady suggests you experiment with different colored carrots in your cooking and jamming. The Brandied Carrot Marmalade with Macadamia Nuts recipe (below) could net several, very different-looking marmalades just by varying the carrots and other variables like the choice of citrus fruit or the type of nut used. According to Underwood Gardens catalog, which has a compendium of hard-to-find, open-pollinated, and heirloom seeds, there are Chantenay, Red-Cored Carrots (since 1829) with a crisp, tender, sweet, crunchy red-orange flesh to the center and Little Finger Baby Carrots with a a small core, smooth skin, and deep-orange color. Snow White's are a pure white and have a a true-carrot flavor and the Purple Dragon's have a purple skin, but the flesh is dark-orange. The Yellowstones were originally purple or yellow and the orange ones are a relative newcomers. These seeds are available from Grandma's Garden for around two to three dollars plus shipping. Tell Mayo Underwood, Jamlady sent you. Underwood Gardens in located in Woodstock, IL. Their seed catalog has 64 pages of seed selections.
Sample Recipe from The Jamlady Cookbook:
Brandied Carrot Marmalade with Macadamia Nuts
(technically, a conserve)
Jamlady Bev Alfeld's original recipe from The Jamlady Cookbook, page 163.
12 cups sugar
6 cups peeled, grated, and steamed carrots (5 pounds)
2 1/4 cups freshly squeezed lemon juice
1 cup chopped macadamia nuts or 2 cups sliced, skinless almonds
1 cup grated outer lemon rind with no pith attached
1/2 cup fine brandy (with macadamia huts) or Grand Marnier liqueur (with almonds)
1 tablespoon almond extract (optional--especially if using almonds)
Cook (steam) the carrots and grated lemon rind in a little water in the microwave for about 8-10 minutes. Cook all the ingredients until thick and jell point is reached. Check thickness with a frozen plate. Add the nuts and brandy at the end. For variation, consider oranges, kumquats, calamondins, grapefruits, and/or limes. Check the pH of your new creation, if you vary this recipe. It must be safely under 4.6 pH to can. Otherwise, make and refrigerate.
Editor: Bev Alfeld
Box 874, Crystal Lake, IL 60014
Jamlady@Jamlady.com
A free newsletter by Jamlady.com
© 2005
The Wonderful World of Carrots --- A market goer exclaimed, I used to think that carrots were orange, but now I see purple, yellow, and white carrots at farmer's market. Yes, carrots come in different colors and this is not something new. Differently-colored carrots have been around for a long time. Jamlady suggests you experiment with different colored carrots in your cooking and jamming. The Brandied Carrot Marmalade with Macadamia Nuts recipe (below) could net several, very different-looking marmalades just by varying the carrots and other variables like the choice of citrus fruit or the type of nut used. According to Underwood Gardens catalog, which has a compendium of hard-to-find, open-pollinated, and heirloom seeds, there are Chantenay, Red-Cored Carrots (since 1829) with a crisp, tender, sweet, crunchy red-orange flesh to the center and Little Finger Baby Carrots with a a small core, smooth skin, and deep-orange color. Snow White's are a pure white and have a a true-carrot flavor and the Purple Dragon's have a purple skin, but the flesh is dark-orange. The Yellowstones were originally purple or yellow and the orange ones are a relative newcomers. These seeds are available from Grandma's Garden for around two to three dollars plus shipping. Tell Mayo Underwood, Jamlady sent you. Underwood Gardens in located in Woodstock, IL. Their seed catalog has 64 pages of seed selections.
Sample Recipe from The Jamlady Cookbook:
Brandied Carrot Marmalade with Macadamia Nuts
(technically, a conserve)
Jamlady Bev Alfeld's original recipe from The Jamlady Cookbook, page 163.
12 cups sugar
6 cups peeled, grated, and steamed carrots (5 pounds)
2 1/4 cups freshly squeezed lemon juice
1 cup chopped macadamia nuts or 2 cups sliced, skinless almonds
1 cup grated outer lemon rind with no pith attached
1/2 cup fine brandy (with macadamia huts) or Grand Marnier liqueur (with almonds)
1 tablespoon almond extract (optional--especially if using almonds)
Cook (steam) the carrots and grated lemon rind in a little water in the microwave for about 8-10 minutes. Cook all the ingredients until thick and jell point is reached. Check thickness with a frozen plate. Add the nuts and brandy at the end. For variation, consider oranges, kumquats, calamondins, grapefruits, and/or limes. Check the pH of your new creation, if you vary this recipe. It must be safely under 4.6 pH to can. Otherwise, make and refrigerate.
The copyright of the article The Jamlady Newsletter in Cooking for the Season is owned by Beverly Ellen Schoonmaker Alfeld. Permission to republish The Jamlady Newsletter in print or online must be granted by the author in writing.
