Lemon and Carrot Jam

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READY IN: 40mins
Recipe by Dienia B.

The Russian Heritage Cookbook


  1. Cut carrots into 1/2 inch slices.
  2. Cook carrots until tender; drain and sprinkle with sugar and lemon zest.
  3. Add 2/3 cup water to carrot mixture.
  4. Cook over very low heat--add water to keep from burning.
  5. Add lemon juice or sugar as needed.
  6. Simmer till the syrup is thick and carrots are almost transparent
  7. Serve with beef.

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