Carrot: ½ kg
Sugar: 2 cups
Lemon Juice: 4-5tbsp
Cloves powdered: ¼ tsp
Water: 2 ½ cups
Method of Preparation
In a pressure cooker add chopped carrots and water.
Pressure cook for two whistles and then put in very low flame to about 15-20 minutes.
Switch off the flame.
When the pressure releases open the lid, mash well with the back of the lid and switch on the flame and keep in medium flame and add sugar to it.
Keep on stirring, when it starts to thicken add lemon juice and cloves powder.
Switch off the flame when you get the consistency of the jam. (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)
When cooled well, preserve in air tight jar.