Mix the carrots, sugar, lemon juice, lemon zest and salt in a nonreactive bowl, cover and refrigerate 6 to 8 hours or overnight.
Pour mixture and all the juice into a medium pot. Stir in œ cup water, harissa and pumpkin pie spice and bring to a boil over medium-high heat. Lower heat to medium and cook 40 minutes, stirring occasionally, until the liquid reduces and reaches a syrupy consistency (Add more water if needed.).
Remove from heat and let cool to room temperature. Place the jam in sterile mason jars and refrigerate. Jam will keep refrigerated up to 3 weeks.
6 cups freshly grated carrots (about 1 lb. medium carrots)
1¼ cups white sugar
¼ cup lemon juice
1 Tbsp. lemon zest
½ tsp. Kosher salt
1 tsp. pumpkin pie spice
1 Tbsp. harissa (or to taste)
1¼ cups white sugar
¼ cup lemon juice
1 Tbsp. lemon zest
½ tsp. Kosher salt
1 tsp. pumpkin pie spice
1 Tbsp. harissa (or to taste)
This article appears in December 2013.