Carrot and orange go very well together. Orange is known mainly for vitamin C, but its richness in folic acid, calcium, magnesium, iron, magnesium, flavonoids, pectin and fibers gives it a great antioxidant power. As for the texture and the flavor, we are told those are best enjoyed with eyes closed.
The carrots and oranges they use are produced in Portugal, with a strong orange color, intense and citric flavor and a thick consistency it is ideal to accompany dry cheeses and toasts. This sweet is distinguished from the rest by being made in two distinct parts: carrots and oranges.
After receiving the carrots, they are washed and the extremities are removed, then they go to pots with a pinch of salt to cook.
Meanwhile, the oranges are also washed and they remove the peel very carefully, because they don’t want the white part (so as not to give a sour taste), and then they are chopped.
After they cook the carrots, they are passed until they turned into a cream. At this point, they add the chopped orange peel and the sugar over a low heat for about 3 hours until it is refined.
After the jam is purified they start to put in the jars, also manually, jar by jar following then for pasteurization.
When removed, they cool naturally and only the next day all jars are checked, one by one, to make sure that the pasteurization was correct.
Finally, they clean the jars, label and pack them. One more production is ready!!