Carrot Rhubarb Jam
|Carrots||3 Cup (48 tbs), grated|
|Rhubarb||6 Cup (96 tbs), diced|
|Orange juice||3 Cup (48 tbs)|
|Honey||1 Cup (16 tbs)|
|Nutmeg||1⁄4 Teaspoon, ground|
Pour boiling water over rhubarb.
Let stand for 10 minutes.
This reduces objectionable oxalic acid.
Mix all ingredients and let stand overnight.
Next morning, bring to slow boil.
Cook only until rhubarb is transparent and mixture thickened.
Pour into hot sterilized jars.