By Chef Jo Ann Kim
August 2021
Makes about 40 oz
Ingredients
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6 cups carrots, finely grated in ginger, finely grated
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1/2 tsp cardamom, ground
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1/8 tsp cloves, ground
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1/4 tsp salt
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2 cups water
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1 1/4 cups pineapple juice
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3 tbsp sugar
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1 lime zest
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1 lemon zest
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1 tbsp lemon juice
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3 tbsp lemon balm
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1/4-1/3 cup sugar, to taste
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7 cups water
Steps
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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.
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Add the citrus zest & juice, and sugar, and simmer for another five minutes.
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Pack into canning jars and enjoy! Keeps well refrigerated for
up to two weeks.