Shettleston Community Growing Project

WWII Carrot Jam recipe
1 litre of grated or chopped carrots
3 cups of sugar
a jar of honey
3 sliced lemons

1. Add all the ingredients into a saucepan, and simmer slowly at a gentle heat. It is recommended that you stir the ingredients constantly, especially at the earlier stages of the cooking.
2. After about 20 minutes, the carrots should eventually begin to soften, and the jam will become thick.
3. To test jam is ready, place a spoonful on a chilled saucer, if it wrinkles when you push it, it is ready.
4. Store in jars

WWII Carrot Fudge
150ml condensed milk
100g sugar
25g golden syrup
75g butter
225g grated carrots

Stir all the time that the mixture is being heated. Use a large heavy pan.
Dissolve the sugar and syrup in the milk and add the grated carrots and any flavouring *. Boil vigorously, stirring with a wooden spoon, until the sugar thermometer shows the temperature to be 240°F or 115°C. Or if like me you don’t have such a thing……once it starts to “bond” together, change colour and start to smell toffee-ish! Take care not to splash the mixture which is very hot. But a sticky cooker is inevitable. Take off the heat. Stir in the butter a little at a time. Then pour the mixture into a greased 8″ / 20cm square tin to cool. Cut into small squares when cold and store in an airtight tin. Or roll into balls and dip in icing sugar.

* Flavourings:
50g melted plain chocolate OR 1 tsp cocoa powder OR 1 tsp instant coffee powder OR 1 tbsp orange juice OR 2 drops vanilla essence