Preparation

1

Step 1

Clean and peel the carrots, then grate them very finely. Place them in a saucepan with the water and bring to the boil. Cook for about 30 minutes until soft.

2

Step 2

Then place them in a sieve, drain and squeeze out any excess liquid.

3

Step 3

Mix together with the honey, sugar, vanilla sugar and lemon juice in a saucepan and bring to the boil. Bring to the boil once.

4

Step 4

Then reduce the heat and simmer for another 10 minutes.

5

Step 5

Pour into prepared jars, seal with a preserving ring, jar lid and preserving clips. For longer shelf life, heat in a 90°C water bath for 10 minutes to preserve.

For the recipe, you'll nee:

Ingredients

Portions

6

Food

  • 800.0 g Carrots
  • 1.0 l Water
  • 100.0 g Honey
  • 600.0 g Sugar
  • 1.0 sachet Vanilla sugar
  • 100.0 ml Lemon juice