Carrot Jam

Root vegetable jams used to be made during the winter, when fresh fruit was not available. Try this as a filling for Swiss Rolls, tarts and sponge cakes.

               Put the carrots, sultanas and water in the preserving pan. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes, until the carrot is just soft. Add the sugar, lemon rind and juice, stirring until the sugar is dissolved. Bring to the boil, then simmer, stirring frequently, for one hour or until very thick ( there is no need to test for setting point). Add the ginger and remove the pan from the heat. Ladle into the hot sterilized jars and seal.