Love cheese?

I'm beginning to get worried. We're three weeks away from Christmas and not once have I had my ' it's Christmas Day, where is the tree & why haven't I bought any presents?' dream. In fact I'm dangerously calm. I suspect the It's Christmas Day, Where Is The Tree & Why Haven't I Bought Presents? Dream may about I come true.

Ah we'll...we've plenty of jam!

Anyway, in the spirit of Christmas generosity I thought I'd share a quick & easy recipe for a preserve that can double as a sweet  and savoury treat. I made some today for a customer and I'd forgotten how delicious it is. I love it on cheese on toast.

Spiced Carrot Marmalade

500g grated carrot

3 lemons ( you will need the zest of 2 and the juice of all 3)

1 large orange (juice & zest)

1tsp either cumin OR coriander seed OR cardamom seed

1kg jam sugar (with added pectin...essential for a quick set with this marmalade)

Put all the ingredients (including the spice of your choice) in a large pan and bring to the boil slowly allowing the sugar to dissolve. Check for set immediately the boil is reached; you should find its ready to set almost before it boils.

Pour into sterilised jars and pop the lids on as quickly as possible.

If the carrot floats to the surface leave for 10 minutes, invert the jars quickly to distribute the 'peel'.

Makes about 5llb

Try serving with cheese or on toast.