| 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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