Carrot & Raspberry Preserve Recipe

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Carrot & Raspberry Preserve Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Carrot & Raspberry Preserve

 

Ingredients

1 kg carrots, peeled & sliced
1 kg rhubarb, thinly sliced
1 kg sugar, warmed



 

Preparation

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"

 

 

Servings: 1

 

 

 

 


 

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