Carrot & Raspberry Preserve Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 kilo: Carrots, peeled & sliced
1 kilo: Rhubarb, thinly sliced
1 kilo: Sugar, warmed
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp