Cooking Recipe Carrot & Raspberry Preserve
Recipe Ingredients
1 kg
Carrots, peeled & sliced
1 kg
Rhubarb, thinly sliced
1 kg
Sugar, warmed
Directions
Place carrots in a pot with enough water to cover. Bring to a boil,
covered & cook till tender. Drain, reserving 1/2 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"