Step 1

Peel and grate a carrot to total 1/2 cup (50g) grated. Set aside.

Step 2

With the rest of the carrots, peel them and chop into rounds.

Step 3

Put in a saucepan and add enough water to just cover them and cook for 10 minutes or until soft, then drain.

Step 4

Puree the cooked carrots with a blender or immersion hand blender. If necessary, put the pureed carrots into a fine sieve and push out any excess water.

Step 5

Weigh out 2 cups (400g) of the pureed carrot and discard the rest (though it's great to add to soups, stews or mixed with maple syrup and added to porridge).

Step 6

Put the carrot puree, grated carrot and sugar into a large saucepan. Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes. Skim if it gets frothy.

Step 7

Allow to cool slightly, then stir in the lemon zest and juice.

Step 8

Pour into warm, sterilised jars and screw on the lids. Store in a cool, dry place and use within one year.