1 kg Carrots, peeled & sliced

      1 kg Rhubarb, thinly sliced

      1 kg Sugar, warmed

  Place carrots in a pot with enough water to cover. Bring to a boil, covered
  & cook till tender.  Drain, reserving 1/2 cup of liquid. Puree carrots &
  liquid. Transfer to large pot. Add rhubarb & sugar to pot & stir till sugar
  is dissolved.  Bring to a slow boil & simmer gently for 20 minutes. Remove
  from heat & pour into warm sterile jars. Seal.
  Letts, "Jams, Pickles & Chutneys"