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Carrot Confiture

Carrot Confiture

This sweet carrot jam from Laura Calder is delicious on toast.

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Ingredients

1
lb(s) carrots, peeled
2
cup sugar
1
Zest of 1 lemon
2
Juice of 2 lemons
10
whole almonds, chopped
2
Tbsp Cognac
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Directions

Step 1

Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to purée. Stir the sugar into the purée in a saucepan. Add the lemon zest and juice, bring to a boil, and cook until glassy and jammy. Remove from the heat and stir through the chopped almonds and the Cognac. Cool. Enjoy on bread with slabs of cold butter.

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