Carrot marmalade
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole oranges, seeded and | |
| Quartered | ||
| 1 | Whole lemon, seeded and | |
| Quartered | ||
| 6 | Medium carrots, peeled and | |
| Shredded | ||
| 3 | cups | Granulated sugar |
| 2 | cups | Unsweetened orange juice |
Directions
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.