64 oz (2 Kg) carrot
64 oz (2 Kg) sugar
½ tsp ground cinnamon
1 tsp lemon juice
½ G + 4 cup water
Peel carrots, wash, and grate on a large grater.
Bring to boil ½ G (2 L) water in a large sauce-pan, put the carrots into the boiling water, and boil for about 10 minutes.
Then, put in a colander, and let the water to drip off.
Meanwhile, make a syrup: bring to boil 4 cup water and a sugar, and boil, until the sugar dissolves.
Put carrots into the syrup, and boil until a consistency, when a drop of syrup is not changing a shape on a plate.
Add a cinnamon, cloves, continue boiling, and after 10 minutes, add a lemon juice, stir well, and turn a heating off.
Chill a little, and put a jam into glass cans.
Cover the cans with parchment paper pieces.
Keep the jam in a cold dark place.