Carrot Jam to Imitate Apricot Preserve

Ingredients

• Carrots
• to every lb. of carrot pulp
• 1 lb pounded sugar
• the grated rind of 1 lemon
• the strained juice of 2
• 6 chopped bitter almonds
• 2 tablespoonful brandy

Instructions

1. Select young carrots;
2. wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft;
3. then beat them through a sieve.
4. Weigh the pulp, and to every lb. allow the above ingredients.
5. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time.
6. When cold, add the lemon-rind and juice, almonds and brandy;
7. mix these well with the jam;
8. then put it into pots, which must be well covered and kept in a dry place.
9. The brandy may be omitted, but the preserve will then not keep: with the brandy it will remain good for months.