1. Wash, peel and grate the apples and carrots.
2. Put these into a thick bottomed sauce pan. Add the minced ginger, lemon juice and sugar. Cook on low heat until the sugar has dissolved.
3. Raise the heat and cook further until a jam consistency is reached. Test for setting.
4. Remove from fire, add the cinnamon powder and colour. Mix thoroughly. Pour into sterilised bottles and seal.