- 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.