Cut the carrot lengthwise into quarters, put in a deep heatproof dish, fill with enough water to cover the carrots, then microwave for 5 to 7 minutes.
Cool it down for as long as you can bear to wait, then grate it (or you can grate it raw).
Put the grated carrots and the rest of the ingredients in a deep heat-proof dish (to prevent bubbling over), fill with enough water or boiling water to cover carrots, then microwave for 5 to 10 minutes, while keeping an eye on it.
When it cools down, it will be nice and thick. Transfer to a sterilized jar.
Story Behind this Recipe
I didn't have jam for breakfast one morning, but I did have a carrot, so I made jam from it, and it came out delicious.
Since it's troublesome to grate raw carrot, I recommend microwaving it first. This recipe is light on sugar, but adjust to taste. Of course, if you're making a large amount, use a pot for boiling or a food processor to process the carrots.