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Carrot Spoon Sweet

The past few years while visiting in Greece, I’ve seen Carrot Spoon Sweet (Glyko Karotou). Spoon sweets are a category of fruit and vegetable preserves that are offered by hosts/hostesses when a guest visits their home.

Restaurants/tavernas are known to also offer a “kerasma”..a treat if you will to their dining guests. On a few occasions I’ve been given this glyko served atop of thick strained yogurt.

This was a pleasant surprise and I recently discovered I have a glut of carrots and it’s time to use some up.

This is an easy dessert to make and you’re going to be eating a lot of yogurt to be served with it. Enjoy!

Carrot Spoon Sweet

4 cups (1000 gr. carrot, cut into thin strings*

4 cups granulated sugar

zest and juice of 2 lemon

1 cup water

1 cinnamon stick (about 3 inches long)

3 tsp. vanilla extract

  1. Add all the ingredients except the carrots and vanilla into a medium pot. Bring up to a boil and simmer for 5 minutes or until sugar has dissolved.
  2. Add the carrots and simmer for 30 minutes, stirring occasionally. Turn off the heat, add vanilla and allow cool a bit for 30 minutes.
  3. Ladle into sterilized jars, wipe the top of jars and place lids (see note below).

*Upside Down Canning Method:

The jars are sterilized and kept hot in an oven at 170 – 175 degrees.

The lids are kept in hot almost boiling water until I put them on the full jar.

The product is poured into the jars while boiling hot. (I USED A FUNNEL)

Very quickly the jar rims are wiped down with a hot cloth and the hot lids are put on along with the bands.

Invert  and allow the jars to sit in this position for 30-40 minutes.

When the lid does not pop, or move up and down, then the jar is sealed.

*To make carrot strings, you can use a mandoline, spiralizer or vegetable peeler

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