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Carrot and Rhubarb Preserve

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

from Just Fruits

List of Ingredients

2 1/4 pounds carrots -- peeled, sliced
2 1/4 pounds rhubarb -- thinly sliced
5 cups sugar -- warmed



Recipe

Place carrots in a pot with enough water to cover. Bring to a boil, covered and cook till tender. Drain, reserving 1/2 cup of liquid. Puree carrots and liquid. Transfer to large pot. Add rhubarb and sugar to pot and stir until sugar is dissolved. Bring to a slow boil and simmer gently for 20 minutes.

Remove from heat and pour into warm sterile jars. Seal in a BWB according to canner instructions.