Put the carrot purée in a large saucepan and bring to the boil. Add the sugar, lemon juice and zest and apricot kernels. Boil until the mixture has thickened and gels quickly when spooned onto a cold plate.
Remove from the heat and take out the apricot kernels if you can spot them. Stir the brandy through the jam and decant into sterilised jars. Close the jars and turn them upside down to cool.
The jam has
This jam doesn’t keep long and must be stored in the fridge.
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