Ingredients:
1 kg. carrots
1 kg. sugar
2 12 cups water
1 juice of lemons
Method:
1. Peel the carrots and remove the central
core, if the carrots are large. Cut the flesh
into large pieces.
2. Place the carrot pieces in a large skillet,
add enough water to cover and bring to boil.
Simmer until the carrots are half cooked, about
3-5 minutes. Drain in a colander.
3. Put sugar and water in a heavy based medium
pot, bring to boil.
4. Add carrots and lemon juice. Simmer over
medium heat until one string syrup is formed.
5.To test that one string syrup has formed, with
a wooden spoon, lift a little of the syrup out
of the pan. Let it cool slightly then tip the
spoon so that the syrup drop back into the pan,
if the drips run together and fall from the
spoon in a flake or string rather than as drips,
it is ready.
6. Alternatively, place one drop of syrup in a
plate, then place the back of a teaspoon over
it, press gently and then lift the spoon, if a
thin string of syrup is formed between the drop
and the spoon then it is ready.
7. When 1 string syrup is formed, turn off the
heat. (Do not over cook, otherwise the syrup
will become more thicker and 2 or more string
syrup will formed.)
8. Store muraba in sterilized glass jar.