| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canning, Preserves, Etc., Jams & jell | 60 | Servings | |
INGREDIENTS
| 1 | lb | Carrots |
| 2 | md | Lemons; quartered and seeded |
| 3 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1/2 | c | Water |
| 1/3 | c | Maraschino cherries |
INSTRUCTIONS
Put carrots and lemons throught large blade of chopper (3 cups carrots and 3/4 cup lemon). In large kettle combine ingredients, except cherries. Bring to a full rolling boil. Cook on medium heat for 30 minutes. Add cherries. Cook 3-5 minutes longer, until thick and mixture sheets from spoon. Pour into hot, sterilized jars. Cover with hot parrafin. Makes 4 1/2 pints. Recipe by: Vivian Levya Posted to EAT-LF Digest by Katherine Levya Rodman <levya@mindspring.com> on Sep 02, 1998, converted by MM_Buster v2.0l.
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