makes 2 cups

4 cups shredded or coarsely chopped carrots
1 cup granulated sugar
1 Tbsp. minced fresh ginger
2 tsp. freshly grated lemon zest
¼ cup lemon juice
¼ tsp. ground nutmeg
1 tsp. salt
1 cinnamon stick
1 cup water

In a large container, mix together the carrots, sugar, ginger, lemon zest, lemon juice, nutmeg, and salt. Cover and macerate for an hour.

Place in a pot and add the cinnamon stick. Cover and bring to a simmer over medium heat. Reduce heat to low and cook the carrots, covered, for 30–45 minutes until they’re tender.

Once the carrots are just tender, uncover and add the water. Bring the liquid to a boil and reduce to a simmer. Allow to cook until thickened, 10–15 minutes. Remove from heat and allow to cool; remove the cinnamon stick before transferring to an airtight container. Jam keeps for up to 3 weeks in the refrigerator or can be frozen.

Carrot jam is a great condiment for cheese or charcuterie boards, or it can be used as a spread on toast with quark or ricotta.