Yield: 1 Servings
|3 pounds||Carrots, grated fine|
|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@...>