*  Exported from  MasterCook  *
 
                        CARROT & RASPBERRY PRESERVE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       kg           Carrots, peeled & sliced
    1       kg           Rhubarb, thinly sliced
    1       kg           Sugar, warmed
 
   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”
  
 
 
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