Carrot and lemon jam

Ingredients

• 1 kg very red carrots
• 1 lemon (zest and juice)
• About 750 g sugar (the same weight as the purée)

Missing an ingredient?

• What to use instead of sugar
• What to use instead of lemon
• What to use instead of carrots

Instructions

1. Peel the carrots and slice them. For a good color, the author uses only the red outer part: if you like, cut out the paler core.
2. Boil them until very tender, about 25 minutes. Drain them and blend them into a smooth purée.
3. Weigh the purée and put it in a heavy-bottomed pan with the same weight of sugar and the lemon zest and juice.
4. Cook it over medium heat, stirring constantly with a wooden spoon and skimming off the foam, until it sets: put a drop on a cold plate and, if it wrinkles when you push it with your finger, it's ready.
5. Pour it into clean, hot, dry jars and close them right away.

Nutrition facts

Approximate, per serving (about 23 g). Calculated with data from USDA FoodData Central.