6 c. sliced carrots
1/2 c. lemon juice
1 tsp. cinnamon
6 1/2 c. sugar
1 bottle fruit pectin Certo
1 pkg. apricot Jello

Cook sliced carrots in water until tender. Drain and mash in blender. Add lemon juice, cinnamon and sugar. Bring to a boil. Cook 1 minute stirring constantly. Remove from heat. Stir in Certo and apricot Jello (large). Put in small jars. Makes 8 cups. Tastes like apricot jam.