Ingredients

Steps

• Clean and cut carrots into rounds.
• Simmer carrots in water until soft.
• Press cooked carrots through a sieve to create a pulp.
• Boil 450g of pulp with 450g of sugar for 5 minutes in a preserving pan.
• Stir and skim the surface continuously while boiling.
• Mix in lemon rind, juice, almonds, and brandy once the mixture is cold.
• Transfer the jam into jars and store in a dry place.