Carrot Jam

Directions

1. 1
   In a large enameled cast-iron casserole or heavy pot, combine the carrots, sugar, lemon zest, lemon juice and salt; mix well.
2. 2
   Wrap the cinnamon sticks and cloves in a double layer of cheesecloth and tie into a bundle.
3. 3
   Tuck the bundle into the carrots.
4. 4
   Cover and refrigerate overnight.
5. 5
   Add the nutmeg and 1/2 cup of water to the carrots and bring to a boil.
6. 6
   Cook over moderately high heat, stirring occasionally, until the carrots are shiny and the liquid is syrupy, about 40 minutes.
7. 7
   Discard the spice bundle.
8. 8
   Let the carrot jam cool to room temperature, then refrigerate.