Carrot marmalade

Yield: 4 Cups

Measure Ingredient
2 \N Whole oranges, seeded and
\N \N Quartered
1 \N Whole lemon, seeded and
\N \N Quartered
6 \N Medium carrots, peeled and
\N \N Shredded
3 cups Granulated sugar
2 cups Unsweetened orange juice

Slice orange and lemon quarters, including peel, into thin strips or small dice with sharp knife; combine with carrots, sugar and orange juice in bowl. Cover and refrigerate overnight. Transfer to heavy saucepan; bring to boil, stirring; reduce heat and simmer about 1½ hours or until thickened and peel is tender. Spoon into sterilized jars; store in refrigerator for up to 1 month or process in boiling water bath 5 minutes for longer storage. Source: The Toronto Star Newspaper.

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