4 lbs. raw carrots
3 lemons
2 c. (20 oz. can) crushed pineapple
4 c. sugar
1 c. orange juice

Wash and peel carrots. Put carrots and unpeeled lemons through food chopper. Add pineapple, sugar and orange juice. Cook over low heat, stirring constantly until sugar is dissolved. Bring to boil. Cook over medium heat, stirring occasionally until clear. Ladle into hot sterilized jars; seal or cover with paraffin. Yield: 4 1/2 pints.