Carrot And Raspberry Preserve
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Condiments, Fruits, Jams | 1 | Servings | |
INGREDIENTS
| 1 | kg | Carrots, peeled & sliced |
| 1 | kg | Rhubarb, thinly sliced |
| 1 | kg | Sugar, warmed |
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"
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Nutrition (calculated from recipe ingredients)
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Calories: 620
Calories From Fat: 37
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 730mg
Potassium: 6080mg
Carbohydrates: 141.2g
Fiber: 46g
Sugar: 58.4g
Protein: 18.3g