Carrot Marmalade

1. 1

   Wash the lemon and orange and shred them finely.

2. 2

   Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.

3. 3

   Put the canning jars in a large kettle with enough water to come to an inch above the rims.

4. 4

   Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.

5. 5

   Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.

6. 6

   Wash, peel and grate the carrots.

7. 7

   Add the carrots and sugar to the peels.

8. 8

   Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.

9. 9

   Fish out the seeds, draining them well.

10. 10

    Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.