Carrot Marmalade
photo by Jenny Sanders
- Ready In:
- 1hr 45mins
- Ingredients:
- 5
- Yields:
-
3 250ml jars
- Serves:
- 48
ingredients
- 1 lemon
- 1 seville oranges
- 2 cups water
- 2 cups grated carrots
- 2 1⁄2 cups sugar
directions
- Wash the lemon and orange and shred them finely.
- Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
- Put the canning jars in a large kettle with enough water to come to an inch above the rims.
- Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
- Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
- Wash, peel and grate the carrots.
- Add the carrots and sugar to the peels.
- Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
- Fish out the seeds, draining them well.
- Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.
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Reviews
-
this was so yummy! I followed the directions exately (first time in my life!) and it came out great. It only needed to boil for an extra 12 minutes after I added the sugar to make it really thick. Could have even jarred it after ten but I tested it and waited for the test to cool. I only got 2 small jars out of it. Thank you for your post. :)
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.