Carrot jam with a kick

Ingredients for 3 servings:

• 1 kg carrot(s)
• 900 ml water
• 675 g sugar
• 2 lemon(s), juice and grated zest
• 1 tbsp ginger root, freshly grated
• 20 ml brandy or cognac

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Without gelling sugar/original gift or souvenir

Trim both ends of the carrots, scrape and roughly chop the rest, then add to a saucepan with the water and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, until the carrots are completely soft. Either pass through a sieve or puree with a hand blender. Return the puree to the pan. Add the sugar, lemon zest and lemon juice, and the grated ginger. Stir over low heat until the sugar is completely dissolved. Increase the heat and simmer the mixture briskly for 15-10 minutes without stirring, until it reaches the setting point. Test for setting or measure with a sugar thermometer (104 degrees Celsius). Skim off the foam and stir in the brandy. Makes approx. 575 g.