1/2 kg Carrot (Gajar) without the pith
2 cups Sugar (Cheeni)
Juice of one Lemon (Nimbu) or 1 level tsps citric acid
2 1/2 cups Water
Chop the carrot into small pieces, and cook with water until quite tender.
Pass through a sieve, add sugar and lemon juice and put it on fire.
Stir until sugar is dissolve and then cook it on a low fire until the jam thickens when tested on plate.
Cool, pour into clean jars, Serve after one day.