- 4 big carrot.
- 1 ½ cup sugar.
- ½ tsp lemon rinds, grated.
- ¼ tsp cinnamon powder.
- 2 tbsp lemon juice.
Directions:
1- Peel and grate half of the carrots.
2- Place a large pan over medium heat and boil the grated carrot in water till it becomes soft. Turn off the heat, drain the excess water, and let the boiled carrot cool.
3- Blend the boiled carrot into a puree and keep it aside in a bowl.
4- Peel and chop the remaining carrots.
5- Place pan over medium heat. Add chopped carrots, pureed carrots, sugar, cinnamon powder, lemon juice and lemon rinds and mix well. Cook this mixture for about 12-15 minutes till it becomes thick enough.
6- You can check the consistency of the mixture by placing some of it on a plate. If it is thick and consistent enough, the jam is ready.
7- Turn off the heat and let the jam cool.
8- Store the it in a glass jar and refrigerate.
- ½ tsp lemon rinds, grated.
- ¼ tsp cinnamon powder.
- 2 tbsp lemon juice.
Directions:
1- Peel and grate half of the carrots.
2- Place a large pan over medium heat and boil the grated carrot in water till it becomes soft. Turn off the heat, drain the excess water, and let the boiled carrot cool.
3- Blend the boiled carrot into a puree and keep it aside in a bowl.
4- Peel and chop the remaining carrots.
5- Place pan over medium heat. Add chopped carrots, pureed carrots, sugar, cinnamon powder, lemon juice and lemon rinds and mix well. Cook this mixture for about 12-15 minutes till it becomes thick enough.
6- You can check the consistency of the mixture by placing some of it on a plate. If it is thick and consistent enough, the jam is ready.
7- Turn off the heat and let the jam cool.
8- Store the it in a glass jar and refrigerate.