Ingredients
- 2 Pounds carrots (9 to 10 large) shopping list
- sugar,1 Cup for every 1 Cup of carrot Pulp shopping list
- juice and zest of l lemon shopping list
- 3 Tablespoon blanched slivered almonds shopping list
- 2 Tablespoons brandy shopping list
How to make it
- Wash,peel,and roughly chop carrots and barely cover with water.
- Cook for 8 to 10 minuted or until soft.
- Drain the carrots,and puree in blender.
- Measure the pulp and add the appropriate amount of sugar,stir to combine.
- Add Lemon Juice.
- In saucepan bring mixture to a boil,reduce heat,and cook,stirring occasionally for about 40 to 45 minutes or until jam has reached gelling point.
- Remove any scum that may rise to top of mixture.
- Add lemon zest,almonds,and Brandy,stir well to disperse the nuts.
- Ladle into warm sterilized jars,leaving 1/4" head space,cap and process for about 10 minutes in a boiling wate bath.
- Will be ready to eat in 2 Weeks
- Makes 4 half pints
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