How to make
Peel the carrots and grate them.
Drizzle them with lemon juice.
Boil the water and sugar and boil them for 15 minutes.
Then pour the carrots inside and stir.
Stew them for about 5-10 minutes and add the glucose, vanilla, citric acid and pectin, which we have previously dissolved in a little water.
Continue to boil the jam for another 10 minutes until it thickens and remove it from the heat.
Immediately pour the hot carrot jam into jars and close them tightly.
