2 lb. carrots (med. size)
3 c. water
Juice of 1 lemon
1 lb. sugar
1/2 tsp. freshly grated ginger (or 1/4 tsp. powdered ginger)

Scrape and grate carrots. Cook n 2 cups of water with lemon juice, until tender. In separate pan make a syrup with sugar and rest of water. Add this syrup mixture to carrot mixture and cover over low heat, stirring constantly for about 15 minutes or until it is the right jam consistency. Stir in ginger just before filling jars. Seal tightly.