Carrot Almond Jam

Directions

1. 1
   Combine the carrots, ginger, sugar, and water in a large Dutch oven.
2. 2
   In a food processor, grind the nuts and add them to the pot.
3. 3
   Wash the orange and lemon and cut them into quarters.
4. 4
   Chop them-seeds, skins, and all-in the food processor, and then stir them into the pot as well.
5. 5
   Put the pot over medium heat, cover, and let it come to a boil.
6. 6
   Stir, turn the heat to medium-low, cover again, and let simmer for 40 minutes, stirring occasionally; allowing the carrots to get tender.
7. 7
   Spoon the jam into clean jars and refrigerate for up to 3 months.
8. 8
   Or spoon into sterilized canning jars, packing very tightly to eliminate the air bubbles inside (you can also stick a chopstick or long skewer into the jar to pop the bubbles before canning).
9. 9
   Process for 15 minutes.
10. 10
    This will keep for up to 1 year on the shelf.