|
Carrot & Raspberry Preserve
Ingredients (1 servings)
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"
I know that it says Raspberry - not my typo tho :-)
Diana the mod
|
|