Carrot raspberry preserve
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Recipe by: naut
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 kg Carrots, peeled sliced 1 kg Sugar, warmed
1 kg Rhubarb, thinly sliced
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"
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