Fourteen-carat marmalade (carrot-lemon-ginger marmalade)

Yield: 1 Servings

Measure Ingredient
3 pounds Carrots, grated fine
4 cups Sugar
8 larges Lemons, Grated rind of
1 cup Lemon juice
1½ cup Finely cut candied gingerroot
\N \N Food processor or grater
\N \N Candy thermometer
\N \N Mason jars with lids


Cook the grated carrots in boiling water for 5 minutes and drain in a sieve. Return carrots to the pot and add the sugar, lemon rind, lemon juice, and candied gingerroot.

Bring the mixture to a slow boil, stirring until the sugar dissolves.

Continue cooking over low heat, stirring frequently, for 1½ hours.

Remove from heat when a candy thermometer reads 220 degrees F., or when the liquid runs off a spoon as a thick syrup.

Carefully spoon the marmalade into hot sterilized jars, filling to within ¼ inch of the top. Wipe the rims clean and seal the jars with the lids.

Process the jars for 10 minutes according to usual canning method.

YIELD: 8 cups

Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 08:18:11 -0400 From: Marguerite Dawson <mdawson@...>

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