pounds carrots, coarsely shredded (about 18 cups)
Tbsp finely grated lemon zest
cup fresh lemon juice (8 lemons)
tsp kosher salt
3-inch cinnamon sticks
big pinch of freshly grated nutmeg
1. In a large enameled cast-iron casserole or heavy pot, combine the carrots, sugar, lemon zest, lemon juice and salt, mix well. Wrap the cinnamon sticks and cloves in a double layer of cheesecloth and tie into a bundle. Tuck the bundle into the carrots. Cover and refrigerate overnight. 2. Add the nutmeg and 1/2 cup of water to the carrots and bring to a boil. Cook over moderately high heat, stirring occasionally, until the carrots are shiny and the liquid is syrupy, about 40 minutes. Discard the spice bundle. Let the carrot jam cool to room temperature, then refrigerate. Jam can be refrigerated for up to 3 weeks.