Carrot Jam

Peel the carrots, cut coarsely and cook until soft. Drain the cooked vegetables and finely twist through a meat grinder or strain through a sieve. Add water and sugar and bring to a boil at 115 °C, stirring continuously. Then add the carrots, stir and bring to a boil again. Then continue to simmer gently until the jam is ready. Jelly test!

Remove the saucepan from the heat, stir in the whisky and pine nuts and pour the jam into jars. A wonderful jam to accompany a hearty breakfast of whole wheat bread and eggs with bacon.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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