Carrot Almond Jam

• 1 1/2 pounds carrots, trimmed, peeled, and shredded (about 4 1/4 cups)
• 1 teaspoon grated fresh ginger
• 2 1/2 cups sugar
• 1/2 cup water
• 1/2 cup chopped tamari almonds
• 1 thin-skinned orange
• 1 lemon

1. Combine the carrots, ginger, sugar, and water in a large Dutch oven.
2. In a food processor, grind the nuts and add them to the pot.
3. Wash the orange and lemon and cut them into quarters.
4. Chop them-seeds, skins, and all-in the food processor, and then stir them into the pot as well.
5. Put the pot over medium heat, cover, and let it come to a boil.
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. Spoon the jam into clean jars and refrigerate for up to 3 months.
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. Process for 15 minutes.
10. This will keep for up to 1 year on the shelf.

carrots, ginger, sugar, water, tamari almonds, thinskinned orange, lemon

Taken from www.cookstr.com/recipes/carrot-almond-jam (may not work)