1. Grate some of the peeled carrots so you have 50g of grated carrot. Set aside.  
2. Chop the rest of the carrots into rounds, then place them in a saucepan with enough cold water to just cover them.  
3. Bring to a boil, then cook over a medium heat for about 10 minutes until soft. 
4. Drain, then purée the carrots (I use a Nutribullet). 
5. Put the puréed carrots into a sieve (fine mesh strainer) and press out, and discard, any excess water. 
6. Weigh out 400g of puréed carrot.  
7. Put the carrot purée and the 50g of grated carrot into a large saucepan over a medium heat.  
8. Add the sugar, bring to the boil, and boil until you reach the jam setting point (105°C or 220°F), stirring constantly.  
9. Skim off and discard any froth that rises to the top. 
10. Allow the jam to cool slightly, then stir in the lemon zest and juice.  
11. Pour into sterilized, lidded jars, seal, and leave to cool, then refrigerate. 

 You can also substitute the carrots for beetroot or parsnip. 

Created by Chef Paolo Armani, Worldchefs, Ireland.