Carrot jam

Description

A simple preservation recipe. To make carrot jam, use nice sweet carrots. It's best to make the jam in summer or autumn, using fresh, juicy carrots. I usually shred the carrots with a food processor fitted with a vegetable slicing blade—it's much faster and easier. Carrot jam can be eaten with a bun, simply enjoyed by the spoonful with tea, or used as a filling. Store in a cool, dark place.

Instructions