Yield: 1 servings
Measure | Ingredient |
---|---|
1 kilograms | Carrots, peeled & sliced |
1 kilograms | Rhubarb, thinly sliced |
1 kilograms | Sugar, warmed |
Place carrots in a pot with enough water to cover. Bring to a boil, covered & cook till tender. Drain, reserving ½ 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"