Rhubarb and Carrot Conserve Recipes

Ingredients :

500g carrots, chopped coarsely

500g rhubarb, chopped coarsely

1 tsp finely grated lemon rind

2 tbsp fresh lemon juice

4 cups water

1kg sugar

55g glacé ginger, chopped finely

Method :

Combine carrot, rhubarb, rind, juice and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered, 15 minutes or until carrot is soft. Stir in sugar and ginger; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 15 minutes or until conserve jells when tested. Pour hot conserve into hot sterilized jars; seal while hot.

Makes about 4 cups

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