Carrot and raspberry preserve

1 Servings

Ingredients

Quantity Ingredient
1 kilograms Carrots, peeled & sliced
1 kilograms Rhubarb, thinly sliced
1 kilograms Sugar, warmed

Directions

Place carrots in a pot with enough water to cover. Bring to a boil, covered & cook till tender. Drain, reserving ½ cup of liquid. Puree carrots & liquid. Transfer to large pot. Add rhubarb & sugar to pot & stir till sugar is dissolved. Bring to a slow boil & simmer gently for 20 minutes. Remove from heat & pour into warm sterile jars. Seal.

Letts, "Jams, Pickles & Chutneys"

Related recipes