4 lbs. raw carrots, peeled
1 (16 oz.) can crushed pineapple, undrained
4 c. sugar
1 c. orange juice
Put the carrots and the lemons through a food processor (leave the peel on the lemons). Pour into
a large saucepan with the pineapple, sugar and orange juice. Cook until the mixture is clear, stirring constantly.
Pour into hot jars and seal with lids. Process in a boiling water bath for 10 minutes.