Carrot And Raspberry Preserve

Servings: 1
Ingredients:

1 kg Carrots, peeled and 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 and cook till tender. Drain, reserving 1/2 cup of liquid. Puree
carrots and liquid. Transfer to large pot. Add rhubarb and sugar to pot and
stir till sugar is dissolved. Bring to a slow boil and simmer gently for 20
minutes. Remove from heat and pour into warm sterile jars. Seal.

Letts, ‘Jams, Pickles and Chutneys’

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