Prepare the carrots. Peel and cut the carrots into approximately ½ inch slices, diagonally.
Combine the ingredients. Add the carrots to a large sauté pan and pour the stock over them. Evenly distribute the butter, jam, and the salt on top.
Cook. Place the pan over high heat and bring to a boil. Reduce the heat to low and let the carrots simmer until they're tender and the liquid has reduced almost completely, about 35 minutes. During the cooking process, move the carrots a few times to be sure they're well coated with the liquid.
Garnish. If desired, garnish with finely chopped chives or scallions.