| 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
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”