Carrot&Raspberry Preserve

Recipe Cuisine: Spreads
Recipe Category: Spreads
Recipe Serves: 1

Recipes Ingredients:

1 kg Carrots, peeled & sliced
1 kg Sugar, warmed
1 kg Rhubarb, thinly sliced

Recipe Instructions:

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"