Recipe

Rhubarb and carrot conserve

Nov 30, 1974 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Makes 1 Litre
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Ingredients

Rhubarb and carrot conserve
  • 4 medium carrots (500g), chopped coarsely
  • 500 gram rhubarb, chopped coarsely
  • 1 teaspoon lemon rind, grated finely
  • 2 tablespoon fresh lemon juice
  • 1 litre (4 cups) water
  • 4 1/2 cup (1kg) sugar
  • 1/4 cup (55g) glacé ginger, chopped finely

Method

Rhubarb and carrot conserve
  • 1
    Combine carrot, rhubarb, rind, juice and the water in large saucepan and bring to a boil. Reduce heat; simmer, covered for about 15 minutes or until carrot is soft.
  • 2
    Stir in sugar and ginger, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 15 minutes or until conserve jells when tested.
  • 3
    Pour hot conserve into hot sterilised jars; seal while hot.

Notes

To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve.

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