Carrot and Lemon Preserves

Peel and wash 1 kg of carrots, thinly slice and sprinkle with 1 kg of sugar. Zest 1 lemon with a sharp knife and blanch zest in a boiling water. Julienne blanched zest and put to cook in sugar-water for 1 hour. Thinly slice lemon, add to prepared carrots, then add cooked lemon zest. Cook everything together until carrots become transparent.

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