Carrot sweet preserve


  1. Rinse and grate the carrots. Cover them with water and boil until carrots are tender.
  2. Strain three glasses of water and boil together with the sugar until the syrup thickens.
  3. When it thickens add the vanilla essence and the lemon juice and remove from fire.
  4. When the syrup gets cold preserve in a jar.


  • 1 kg of carrots
  • 1 kg sugar
  • 3 glasses of water
  • Juice of one lemon
  • Vanilla essence

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