Carrot jam

1 serving


to make jam, the best varieties of carrots are needed: "Nantes, " "Carotel. " carrots should be chosen with a delicate fabric of bright orange color and without a rough core, somewhat underripe, as it is more delicate. carrots are peeled, washed, ends cut and cut into pieces (
1. 5 cm thick). Then it is boiled in boiling water for 5- 8 minutes, cooled and boiled 2 intake in syrup. before the end of cooking, vanillin and citric acid (3 g per 1 kg of carrot) can be added.