| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canadian | Jams, Jellies & s, Sent to tnt | 1 | Servings | |
INGREDIENTS
| 4 | c | Finely chopped raw carrots |
| 3 | c | Sugar |
| Juice & graed peel of 2 lemons | ||
| 1/2 | ts | Each cloves; allspice and cinnamon |
INSTRUCTIONS
Place all the ingredients in a saucepan. Slowly bring to a boil over medium low heat, stirring constantly. Then, stirring often, cook over low heat 30 to 40 minutes, or until mixture is as thick as jam. Pour into hot sterilized jars and seal. Yield: 4 jelly glasses. NOTES : This is excellent with meats, especially ham and game. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 26, 1997
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