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

1 Servings

Ingredients

QuantityIngredient
3poundsCarrots, grated fine
4cupsSugar
8largesLemons, Grated rind of
1cupLemon juice
cupFinely cut candied gingerroot
Food processor or grater
Candy thermometer
Mason jars with lids

Directions

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@...>