This week I decided not to look at the examples put out by the 52 Frames challenge so as not to duplicate them and be more creative. I have in the past done food photography but suddenly when it became a "challenge" it became more difficult to come up with original ideas.
Although, the challenge did make me do some more cooking and inspired me to take some photos of the process which I will post later. But for today's challenge I ended up with a few of photos.
One was "Breakfast".
It was more like..... "Oh quick just set up the items you like to have for breakfast and take a quick shot......". Which I did 😁 ( only because that little soft boiled egg holder has become my favorite buddy).
Then is was "Tea Time".
But I couldn't decide which photo I actually liked or did not like. So I posted both only because of the result of this challenge, I ended up making some " Persian carrot jam" which turned out pretty good and so I decided.......
two birds with one stone....
52 frame challenge and a foody blog with a recipe.
And there you go 😊
Persian Carrot Jam
- 800 g carrots (1.75 lbs)
- 800 g sugar (1.75 lbs)
- 475 ml water (2 cups)
- 60 ml rose water (1/4 cup)
- 15 cardamom pods
- 1 tbsp lemon juice
- 1/8 tsp saffron
- Grate the carrots and transfer them to a pan. Add the water and bring it to boil. Then let it simmer for 30 minutes over low to medium temperature with the lid on. Stir occasionally.
- After 30 minutes add the sugar, saffron and crushed cardamom pods to the carrots. Give it a stir, then increase the heat to bring the mixture to boil once more. Don’t put the lid back on.
- Once boiling, reduce the heat to medium. Let it simmer for about another 15 minutes. Then add the lemon juice. It prevents the sugar from crystalising.
- Add the rose water 5 minutes later and let the carrot jam simmer for another 5 minutes. The consistency should be quite liquid. Persian jam is usually not as thick as British jams for instance. Also it will firm a bit when cooling down.
- If you’re planning on keeping the jam for a few weeks or months, I recommend you sterilise the jars in boiling water or in the oven.
- Fill the jars with hot jam, firmly close the lid and let them cool upside down.