and Raspberry Preserve|
Carrot and Raspberry Preserve
1 kg Carrots, peeled & sliced
1 kg Rhubarb, thinly sliced
1 kg Sugar, warmed
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"