This jam highlights the carrots’ natural sweetness with freshly grated orange zest, making it a bright addition to winter breakfasts. Its vivid orange color and gentle citrus aroma stand out.
Grate the carrots, boil them in a little water until tender, then drain.
Put the cooked carrots and sugar in a pot. Cook over low heat, stirring, until the syrup thickens.
Add the orange zest and lemon juice and cook for 5 minutes more. To check the set, drop a little jam onto a plate; it is ready if the mark holds.
Fill sterilized jars with the boiling jam and seal them. Turn them upside down to cool, then store in a cool, dark place.
Boil the carrots until tender before making the jam; otherwise, cooking will take longer and they may remain firm. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam, seal them, and store in a cool place.
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