A jam unique to winter breakfast tables where carrots' natural sweetness is enriched with grated orange zest. It stands out with its orange color and light citrus aroma.
Grate the carrots and simmer with a little water until softened, then drain.
Transfer the simmered carrots with the sugar into a pot and cook over low heat, stirring, until the syrup thickens.
Add the grated orange zest and lemon juice and cook for another five minutes. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: The carrots must be boiled until soft before making the jam, otherwise the cooking time will lengthen and the texture will stay firm. Contains no flour, milk, or egg; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
When zesting the orange peel, use only the orange part; the white pith can make the jam bitter.
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