Ingredients

• 3 large lemons, quartered and seeded
• 2 pounds carrots, trimmed, scraped and cut into 1" pieces
• 3 cups sugar
• 1/2 cup honey
• 1/4 cup minced, preserved ginger
• 2 quarts water

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Instructions

1. Grind the lemons and carrots together in a meat grinder, using the coarsest blade. Combine all the ingredients in a large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.