Carrot-Pineapple-Orange Marmalade

READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel lemons, removing just a small portion of the white pith. Slice peel into thin strips; set aside. Squeen juice from lemons and measure 1/3 cup lemon juice.
  • In a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots. Add sugar, allspice and nutmeg, stirring until sugar dissolves. Bring to a boil over medium-high heat. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, sitrring constantly. Remove from heat. Skim foam if necessary. Slowly stir marmalade 2 minutes.
  • Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps (lid and band). Process 10 minutes in a boiling-water canner.
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