450g granulated sugar
zest of 1 lemon
juice of 2 lemons
Peel and grate a carrot to total 50g (2 oz) grated.
With the rest of the carrots, peel them and chop into rounds.
Put in a saucepan and add enough water to just cover them.
Cook until soft, drain and puree.
Put the pureed carrots into a fine sieve and push out any excess water.
Weigh out 400g (14 oz) of pureed carrot and discard the rest.
Put the puree and the 50g (2 oz) of grated carrot into a large saucepan.
Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes.
Skim if it gets frothy.
Allow to cool and then stir in the lemon zest and juice.
Pour into sterilised, lidded, jars and refrigerate.