Carrot Marmalade

Recipe by Jenny Sanders
READY IN: 1hr 45mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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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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