INGREDIENTS
• 1 kg of tender new carrots
• 1 kg 2 of granulated sugar
• ¼ glass of rose water
• 2 tablespoons of lemon juice

PREPARATION
Wash, peel and finely grate the carrots. Leave them overnight covered in sugar and with a lid. The next day, add 2-3 glasses of water and place them over low heat. Cook, stirring and eliminating the foam that will form on the surface. When the carrots are well cooked and thickened (but not undone) add the rose water and lemon juice.
An excellent variant, with a taste perhaps closer to our jams, is the one obtained by replacing 500 g of carrots with as many apples and rose water with a vanilla pod.