2 c. grated raw carrots
1 orange
2 lemons
Sugar
Water

Squeeze the orange and lemons and save the juice. Grind the rinds and pulp and cook until tender in enough water to cover about 3 cups. Add the carrots. Cook until tender. Add the orange and lemon juice.

Measure the mixture and add an equal amount of water. For each cup of mixture add 2/3 cup of sugar. Boil to a jelly stage 220 to 222 degrees. Pour into sterilized jars to 1/2 inch of top. Seal. Process in boiling water bath 10 minutes. Makes about 3 (8 ounce) jars.