- Place carrots and water in a heavy bottomed pot over low heat until most of the liquid evaporates.
- Stir in sugar; add ginger, lemon zest and juice.
- Let cook over low heat for 1 to 1 ½ hour, stirring occasionally.
- Set to cool then pack and seal in sterile jars.
3 ½ Cups carrots, grated
3 ½ Cups water
3 ½ Cups sugar
1 tsp ginger
1 tsp lemon zest
1 Tbs lemon juice