1 1/2 c. shredded carrots (3 or 4)
1 1/2 c. boiling water
1/8 tsp. salt
1 1/2 c. shredded ripe pineapple
1 c. diced orange pulp
3 c. sugar
1 tbsp. lemon juice

Pack the shredded carrots firmly in the cup when measuring. Cook in the boiling salted water in a heavy saucepan 5 minutes. Add the pineapple and orange pulp; cover and cook 15 minutes or until the carrots and pineapple are tender but not broken. Stir in the sugar; cook steadily 1 hour or until thickened, stirring often to prevent sticking.