Carrot-i jam

1 serving


Nantes carrots, which are now widespread in our country, are suitable for cooking such jam. 800 g of medium-sized root vegetables are washed, scraped off the skin with a sharp knife, cut into cubes, as for soup, or grated on a large vegetable grater. Then it is boiled in 3-4 waters, cooling after each cook. Then carrots are immersed in syrup (1 kg of sugar per 0. 5 l of water) and boiled until cooked. For fragrance, you can put 1 tsp cinnamon in the jam.