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