Method

Boil yellow or red carrots in water until they begin to soften. Drain, cut them up attractively into little stars, drop into thick syrup, and boil them until they become translucent. Since carrots are available at any time, it is unnecessary to stock up supplies of this jam and to waste sugar unnecessarily.* For immediate use, ½ lb sugar is sufficient for 1 lb carrots, but old carrots from last spring’s crop are not suitable.

*More sugar was needed to store preserves for a protracted period. In this case, the extra sugar was unnecessary since the preserves were kept only for a short time.

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