1 lb. carrots
2 med. lemons, quartered & seeded
3 3/4 c. sugar
1/2 tsp. salt
1/2 c. water
1/3 c. maraschino cherries, sliced

Chop carrots and lemons fine (should measure 3 cups carrots and 3/4 cup lemons). In large kettle combine carrots, lemon, sugar, salt and water. Bring to a rolling boil, cook over medium heat for 10 minutes. Add sliced cherries; cook 3 to 5 minutes or until thickened and mixture sheets from metal spoon. Pour into clean, hot jelly glasses, seal at once. Makes 4 1/2 pints.