6 cups freshly grated carrots (about 1 lb. medium carrots)
1¼ cups white sugar
¼ cup lemon juice
1 Tbsp. lemon zest
½ tsp. Kosher salt
1 tsp. pumpkin pie spice
1 Tbsp. harissa (or to taste)
• Mix the carrots, sugar, lemon juice, lemon zest and salt in a nonreactive bowl, cover and refrigerate 6 to 8 hours or overnight.
• Pour mixture and all the juice into a medium pot. Stir in ½ cup water, harissa and pumpkin pie spice and bring to a boil over medium-high heat. Lower heat to medium and cook 40 minutes, stirring occasionally, until the liquid reduces and reaches a syrupy consistency (Add more water if needed.).
• Remove from heat and let cool to room temperature. Place the jam in sterile mason jars and refrigerate. Jam will keep refrigerated up to 3 weeks.