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1
First, wash the citrus in very hot water to remove any wax from the outside.
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2
If possible, try to use organic citrus.
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3
Dice both the orange and lemon (rind and all) into extremely fine chunks.
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4
Remove all seeds when you see them.
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5
Place the diced fruit into a large stock pot, and then add the sugar and water.
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6
Do not heat yet.
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7
Wash, peel, and shred the carrots (use any color youd like).
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8
Then, add those to the pot.
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9
Peel and finely dice the ginger.
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10
This will help brighten the flavor and remove some of the bitterness inherent to the lemon and orange peels.
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11
This is totally optional.
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12
Put the pot on the stove top.
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13
Turn the heat on to medium, and stir to integrate the sugar with the water.
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14
Then, heat the mixture up to a full boil, and allow to cook for at least 30 minutes.
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15
Stir very often (or you can end up with a messy, hardened, candied blob).
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16
Keep an eye on the mixture.
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17
You want it to be thick and for the carrots to start looking glazed (like glass), and you dont want a watery dish.
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18
Once the mixture is thick (youll know), remove pot from the heat and set it on the counter to cool a bit.
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19
You can preserve this marmalade by canning according to standard and approved safe canning practices.
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20
Since I dont have canning equipment, I store mine in plastic containers, which I freeze and refrigerate.
