Prep 10 mins
Cook 30 mins
This recipe is in the Blue Ball book of canning. I also make these on the stove top. They are sweet and yummy!
- Add all ingredients to a 2 quart saucepan and simmer for 30 minute or until carrots are tender.
I'm not rating this, because I used the Splenda brown sugar substitute, and that might be the problem here. The recipe was VERY sweet. I'm not sure why I didn't care for these much, but my conclusion could be that the Splenda substitute just doesn't work for me. I'll try these again, but with "real" brown sugar.