Carrot And Rhubarb Preserve

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	Carrots - peeled, sliced
2 1/4 lbs	1021g / 36oz	Rhubarb - thinly sliced
5 cups	990g / 34oz	Sugar - warmed

Recipe Instructions

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.

This recipe yields ??

Source:
Morten's Recipe Collection at http://sunsite.auc.dk/recipes

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