1 1/2 lbs. carrots. Sugar. 2 lemons.
Wash and scrape the carrots, boil them until soft, then grind them through a food chopper.
Put the grated rinds and strained juice of the lemons into a saucepan and cook for five minutes. Measure the carrots, add them with an equal amount of sugar to the lemons, and cook for ten minutes. Seal in jelly glasses.
Cook slowly for two and one-half hours.
Stone the cherries, then boil until soft. Press through a sieve or fruit press.
Weigh the pulp and boil it quickly to a dry paste, then stir in three-fourths cupful of sugar for every pound of fruit, and when this is thoroughly dissolved place the pan on the fire again and stir without ceasing until it is dry, and will not stick to the fingers when touched.
Press into glasses and cover with paraffin.