Carrot Jam Recipe

Carrot Jam 


1/2 kg Carrot (Gajar) without the pith

2 cups Sugar (Cheeni)

Juice of one Lemon (Nimbu) or 1 level tsps citric acid

2 1/2 cups Water

How to make carrot jam:

Chop the carrot into small pieces, and cook with water until quite tender.

Pass through a sieve, add sugar and lemon juice and put it on fire.

Stir until sugar is dissolve and then cook it on a low fire until the jam thickens when tested on plate.

Cool, pour into clean jars, Serve after one day.

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *