1 1/2 kg of carrots, peeled and cut into slices
4 cups of sugar
1 cup of lemon juice
6 tablespoons of brandy
1 1/2 kg of carrots, peeled and cut into slices
4 cups of sugar
1 cup of lemon juice
6 tablespoons of brandy
Cover the bottom of a pan with water, bring to a boil, then add the carrots and cook until tender and the water has evaporated
Let it cool slightly and puree in a blender or food processor
Transfer to a pan, add the sugar and lemon juice
Bring to a simmer, stirring until the sugar dissolves
When boiling, cook on medium heat for 1 hour, stirring occasionally, until the gelée forms at the bottom of the pan
Add the brandy and stir
Pour into sterilized jars while still hot, close tightly
Allow to cool and set, about 4 hours.
