Title: Carrot & raspberry preserve
 Categories: Jams, Condiments, Fruits
      Yield: 1 Servings
 
      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"