Exmoor Carrot Jam

This recipe is supposed to imitate apricot jam, but, uses carrots instead of apricots. This recipe is again at least one hundred years old.

Ingredients: for every pound of carrot pulp allow 1 lb of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of cider brandy.

select young carrots; wash and scrape them clean; cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve. weigh the pulp, and to every pound allow the above ingredients. Put the pulp into a preserving pan with the sugar, and let this boil for five minutes, stirring and skimming all the time. when cold, add the lemon rind and juice, almonds and brandy; mix these well with the jam; then put into pots, which must be well covered and kept in a dry place.