1 lb. carrots, peeled
2 sm. lemons
2 c. water
2 c. sugar
1/4 tsp. salt
1/2 c. slivered blanched almonds

Put carrots and lemons through your food grinder, using the medium knife. Combine with the water, sugar and salt in a good heavy saucepan. Bring to boiling, reduce the heat, and simmer until thick, about 1 hour. Stir frequently. Add the nuts and cook 5 minutes longer. Seal in hot, sterilized jars. Makes about 1 1/2 pints.