Ingredients
2 cups sliced carrots
1/2 teaspoon salt
water (enough to cover 3/4 inches in the bottom of the pan)
3 tablespoons peach jelly/Jam
2 tablespoons butter
1/2 teaspoon salt
water (enough to cover 3/4 inches in the bottom of the pan)
3 tablespoons peach jelly/Jam
2 tablespoons butter
Directions
Cook the carrots in the salt and water until almost tender. Drain any excess water. Add the jelly/jam and butter and stir over medium heat until the vegetables are tender and glazed with the jelly.
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