Lemon and Carrot Jam

The Russian Heritage Cookbook

• Ready In: 40 mins
• Yields: 3 cups

Ingredients

• 1  lb carrot
• 1  lb sugar
• 1  lemon, zest of
• 2⁄3 cup 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.