1 med. orange
2 c. shredded carrot (4 med.)
1/4 c. light raisins
1 lg. lemon
2 c. water
5 c. sugar

Quarter orange and lemon. Remove seeds, thinly slice fruit with peel. In 8 to 10 quart kettle or Dutch oven, combine orange and lemon slices, carrot, water and raisins. Bring mixture to boiling; reduce heat; simmer about 10 minutes or until carrot is tender. Stir in sugar. Bring to full rolling boil, stirring constantly. Continue cooking and stirring about 6 minutes or until mixture sheets from metal spoon. Remove from heat. Stir and skim off foam for 5 minutes. Pour into hot, sterilized half pint jars or glasses. Seal jars with metal lids and screwbands; seal glasses with paraffin. Makes 4 half pints.