Sweet Carrot Marmalade

Recipe by mojoloh
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
  • Bring to a boil over high heat, stirring frequently.
  • Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
  • Remove from heat and whisk in pectin until dissolved.
  • Bring to a boil over high heat, stirring frequently.
  • Add sugar all at once, and return to a full rolling boil, stirring constantly.
  • Boil hard, stirring constantly, for 1 minute.
  • Remove from heat and skim off foam.
  • Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
  • Wipe jar lips clean and seal jars with canning lids.
  • Place jars in large pot or canner, ensuring that they are completely covered with water.
  • Bring to a boil and process 10 minutes.
  • Wait 5 minutes, then remove jars, cool and store.
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