Spiced Carrot Jam 4 c Finely chopped raw carrots
3 c Sugar
Juice & graed peel of 2 lemons
1/2 ts Each cloves; allspice and cinnamon
Place all the ingredients in a saucepan. Slowly bring to a boil over medium low heat, stirring constantly. Then, stirring often, cook over low heat 30 to 40 minutes, or until mixture is as thick as jam. Pour into hot sterilized jars and seal. Yield: 4 jelly glasses.
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