Yield: 4 Servings
|2 cups||Shredded carrots; finely shredded-raw|
|2 cups||Sugar; approximately|
|3 cups||Water; approximately|
Place orange and lemons in warm water 10 minutes to get maximum juice. Peel orange and lemons and save peel. Running a knife sideways accross the peel remove as much of the white pith as possible. Chop finely in blender or food processor. Squeeze orange and lemons to get ¾ Cups of juice. (it took me an extra orange) In a bowl combine juice, carrots, orange, lemon and peels.Measure this mixture and place in an 8 qt. sauce pan. For each cup you measured add 1 cup of water and ⅔ cups of sugar. Add to mixture.
Cook over medium heat till almost all liquid is gone. This takes maybe an hour or so, it will reduce by about ⅔.Fill hot sterilized half pint jars, leaving ½ " head space. Cap jars properly and process in boiling water bath for 10 minutes. Makes about 3-- ½ pints Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Jean" <frauline@...> on Dec 19, 1997