1 lb. carrots
2 med. lemons
3 3/4 c. sugar
1/2 tsp. salt
1/2 c. water
1/3 c. maraschino cherries

Clean carrots and quarter. Seed lemons. Put through fine blade or grinder. Should be about 3 cups of chopped carrots and 3/4 cup of lemon.

In a large kettle or Dutch oven, put carrots, lemons, sugar, salt and water. Bring to a rolling boil. Cook over medium heat for 10 to 15 minutes. Add sliced cherries, cook 5 minutes more or until thickened. Pour into hot sterilized jelly glasses and seal at once. Makes about 4 1/2 pints. This is a good way to use up a lot of carrots from your garden.