By Chef Jo Ann Kim

August 2021

Makes about 40 oz

Ingredients

  • 6 cups carrots, finely grated in ginger, finely grated
  • 1/2 tsp cardamom, ground
  • 1/8 tsp cloves, ground
  • 1/4 tsp salt
  • 2 cups water
  • 1 1/4 cups pineapple juice
  • 3 tbsp sugar
  • 1 lime zest
  • 1 lemon zest
  • 1 tbsp lemon juice
  • 3 tbsp lemon balm
  • 1/4-1/3 cup sugar, to taste
  • 7 cups water

Steps

  • Place the grated carrots, ginger, cardamom, cloves, salt, water, and pineapple juice in a medium pot. Bring to a boil and simmer on low for about 35 minutes until softened.
  • Add the citrus zest & juice, and sugar, and simmer for another five minutes.
  • Pack into canning jars and enjoy! Keeps well refrigerated for
    up to two weeks.