• 3 lb (1.4 kg) carrots
• 3 pints (1.7 litres) water
• Lemons
• Brandy (Optional)
• Jam sugar

Method:

1. Grate the carrots and put them in a saucepan with the water. Bring to the boil and simmer until soft.
2. Put through a blender or liquidiser, or press through a sieve.
3. Weigh the puree. For each 1lb (450 g) of puree add 1 lb (450 g) sugar and the rind and juice of 2 lemons.
4. Return the puree to the pan and heat, stirring, until the sugar has dissolved.
5. Bring to the boil and boil for about 30 minutes, stirring occasionally as the pulp thickens and setting point is reached.
6. Remove from the heat and stir in 1 tablespoon of brandy for each 1 lb (450 g) of jam.
7. Pot into hot sterilized jars immediately and cover.
8. Label when cool.

Makes about 3 lbs (1.4 kg) of jam. The brandy is optional but does preserve the jam for longer.

Jam Making Help & Advice

These articles will get you started and explain the finer ponts of making your own jams and jellies:

• Making Jam and Jelly at Home - Introduction and Equipment
• Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
• Making Jam and Jelly at Home - Methods

Making Your Own Jam?

Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.