| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Jams, Condiments, Fruits |
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"
A Message from our Provider:
“If you want to be a leader, you must serve.”