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 |
TOOLS
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@...>