Carrot Jam

Ingredients

• 2 pounds Carrots (Use the outer, more colorful part for best color.)
• 2 pounds Granulated sugar
• 1 Lemon (Zest and juice)
• 2 tablespoons Brandy (Optional)

Instructions

1. 1Wash, peel (if desired, for smoother jam), and grate the carrots. If you want a good color, only use the outside or red part of the carrots.
2. 2In a large, heavy-bottomed pot, combine the grated carrots, sugar, lemon zest, and lemon juice.
3. 3Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to low and simmer, stirring occasionally, until the jam thickens. This will take about 45-60 minutes. To test for doneness, place a small spoonful of jam on a chilled plate. If it sets quickly and wrinkles when pushed with your finger, it's ready.
4. 4Remove the pot from the heat and stir in the brandy, if using.
5. 5Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars according to standard canning procedures.