Submitted by Ken Kastman
This recipe sounds a little strange — carrots as jam? …but this has a wonderful taste and is a great use for sweet fall carrots. This dish appeared recently at the Eggleston Orchard Fest and there were many requests for the recipe. The following was adapted from a recipe by Eugenia Bone from Putting Food By, as published in the Door County Wisconsin, Edible Door Fall 2015 magazine.