1tablespoonchives for garnish,washed and dried, finely chopped
Peel and cut the carrots into 1/2-inch slices, diagonally.
Add them to a large sauté pan and pour the stock over them. Evenly distribute the butter, jam, and about 1/2 teaspoon of salt on top.
Place the pan over high heat and bring to a boil. Reduce the heat to low-medium. Let the carrots cook at a strong simmer until they're tender and the liquid has reduced almost completely, about 35 minutes. The carrots should be carefully turned a couple of times with a rubber spatula during the cooking process.