Peel all the carrots and grate about 60g from the quantity.

Chop the rest of the carrots and add to a saucepan. Add just enough water to cover all the carrots and add a pinch of salt.

Using a fine sieve push out any excess water from the carrots (I reserved the water as I was planning to make carrot soup).

Put the grated carrots, vanilla, lemon zest and lemon juice and pureed carrots into a saucepan. Add the sugar and bring to the boil and cook for about 10-15 minutes continously stirring until the jam has thickened. It may take slightly longer to thicken.