Lemon and Carrot Jam

Submitted by Dienia B.

"The Russian Heritage Cookbook"

 

• Ready In: 40mins
• Ingredients: 4
• Yields: 3 cups

ingredients

• 453.59 g carrot
• 453.59 g sugar
• 1 lemon, zest of
• 157.80 ml water

directions

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.