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"