Carrot Ginger Marmalade

According to the recipe, this appeared in the Winnipeg Free Press in 1938. I have adapted it for modern times, as it talks about 'removing from the fire' etc. If you like ginger, you will LOVE this recipe!

• Ready In: 3 hrs 15 mins
• Yields: 2 pints

Ingredients

• 8  medium carrots
• 4  oranges
• 1  lemon
• 1  cup ginger, chopped fine
• 2 -3  cups sugar

Directions

1. Peel carrots and put through a food chopper, or grate them.
2. Cover with water, add the finely chopped ginger and simmer til carrots are tender.
3. Cut oranges and lemons in quarters, removing seeds. Either slice paper thin or put through a food chopper (including the peels)
4. Cover with water and cook gently until peel is tender (approx 2 to 3 hours) Combine with carrots/ginger and measure.
5. Add 2-3 cups of sugar for each cup of fruit mixture.
6. Bring to a boil and cook gently until jam is thick and clear.
7. Pour into hot, sterile jars and seal.