Makes approx 1.5Kg (3lbs 5oz)
500g (1lb 2oz) carrots, peeled, topped and tailed
500g (1lb 2oz) rhubarb, washed and trimmed
1 unwaxed lemon
800g (1 3/4lbs) sugar (use jam sugar with added pectin for a stronger set)
60g (2oz) stem ginger (approx 4 balls)
150g (5oz) candied peel (any citrus or melon will do)
Finely grate the carrots and place in a pan with 500ml (3/4pt) of water.
Finely grate the zest from the lemon, squeeze out the juice and place to one side.
Chop the lemon halves, pith and all, into chunks and place them and any pips in a muslin bag tied closed with string or a knot and add them to the carrots.
Bring to a simmer and cook with the lid on for 20 minutes, then remove from the heat.
Chop the rhubarb into 1cm (1/2in) sized cube pieces.
If the sticks are thick I slice them lengthways once or sometimes twice before chopping into equally sized small chunks.
Place the rhubarb in a bowl, add the lemon zest and juice and pour the sugar over it.
Cover and leave for an hour or two until the juice starts to run from the rhubarb.
Tip the contents of the rhubarb bowl into a preserving pan and add the cooked carrots, cooking liquid and muslin bundle.
Add the finely chopped stem ginger and candied peel cut into thin slivers.
Heat slowly, stirring all the time until the sugar is completely dissolved, then turn up the heat bring to a rolling boil and cook until setting point is reached (this took me around 25 minutes). (Test for a set on a cold plate or use a jam thermometer.)
Discard the muslin bag.
Pour into hot sterilised jars, leaving 1 – 2cm (1/2 – 3/4in) headspace, screw on the lids to fingertip tight and process for 10 minutes in a hot water bath.
For more info about how to hot water process your preserves, refer to the guide here.
Leave your jars until cold and don’t forget to label and date them.
Gloria Nicol grows many of the ingredients for her preserves on an allotment close to her home in the Forest of Dean. She writes the blog www.laundryetc.co.uk, where you can read more about her preserving.