12 carrots
6 oranges
2 lemons
Sugar

Remove peel from oranges and lemons; soak the peel overnight in cold water to cover. After soaking, remove peel from water and chop. Discard the water. Cut oranges and lemons in small pieces. Dice carrots and cook until tender, using as little water as possible.

Combine carrots, fruit and grated peel, measure and add 2/3 as much sugar as mixture. Simmer until clear. Pack while hot and seal at once.