Coarsely grate the carrot. Place in a large heavy based saucepan with the remaining ingredients and leave overnight.
Add 900ml water and place over a medium heat. Stir gently until all the sugar has dissolved. Raise the heat and bring to the boil. Boil rapidly for 40-50 minutes until the temperature reaches 104°C. You can also test it by dolloping ½ tsp on a small plate and placing in the freezer for 5 minutes. If the jam leaves a ripple-like wrinkle when it’s pushed, it has reached its setting point.
Leave to cool for 15 minutes, then ladle into 3 small, sterilised jars, leaving the cinnamon sticks and bay leaves in the jam. Cover the jars with a small disk of paper, followed by their lids. Store in a cool, dry place.