Carrot Jam

1. 1

   In a large enameled cast-iron casserole or heavy pot, combine the carrots, sugar, lemon zest, lemon juice and salt; mix well.

2. 2

   Wrap the cinnamon sticks and cloves in a double layer of cheesecloth and tie into a bundle.

3. 3

   Tuck the bundle into the carrots.

4. 4

   Cover and refrigerate overnight.

5. 5

   Add the nutmeg and 1/2 cup of water to the carrots and bring to a boil.

6. 6

   Cook over moderately high heat, stirring occasionally, until the carrots are shiny and the liquid is syrupy, about 40 minutes.

7. 7

   Discard the spice bundle.

8. 8

   Let the carrot jam cool to room temperature, then refrigerate.

No additional tips available.